This hearty winter soup is the perfect comfort food.
- Place the barley in a large bowl and cover with plenty of cold water. Set aside overnight to soak. Drain.
- Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, stirring, for 2 minutes or until brown all over. Transfer to a heatproof bowl. Repeat with the remaining lamb, reheating the pan between batches.
- Heat the remaining oil in the same pan over medium-high heat. Add the onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add the lamb, barley, parsnip, carrot, swede, stock and bay leaves, and bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes.
- Add the celery and simmer, uncovered, for a further 10 minutes or until barley and lamb are tender. Remove from heat. Add the parsley and oregano, and taste and season with salt.
- Ladle soup among serving bowls and serve immediately.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set