Lemon barley soup that tastes like more effort than it was

Pearl barley turns the broth silky while the lemon keeps it bright. Everything goes in one pot, and it is better on the second day.

You will need

• 200 g pearl barley
• 1 litre chicken or vegetable stock
• 2 carrots, 1 leek, 2 garlic cloves
• 1 lemon, zest and juice

Method

Soften the leek and carrot in oil. Add the garlic, barley and stock, then simmer for 30 minutes. Stir in the lemon at the end.