Ingredients
- 120 g barley
- 1 leek white
- 150 g green beans
- 400g broccoli
- 1 tablespoon(s) of olive oil
- 1.5 liters of vegetable stock
- 100g edamame beans
-
the juice and zest of 1 organic lemon
-
a few sprigs of mint
-
a few sprigs of parsley
- 50 g grated parmesan
Preparation
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Rinse the barley under clean water. Cut the leek white into strips. Hull and cut the green beans into thirds or quarters. Wash and cut the broccoli into florets.
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In a saucepan, brown the leek in hot oil for 5 minutes. Add the stock and barley, bring to the boil. Cover and cook over low heat for 30 minutes. Add the rest of the vegetables and continue cooking for another 10 minutes without covering.
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Finally, add the herbs, lemon juice and zest, salt and pepper. Serve with the parmesan.
