So it’s been three weeks since I gave birth to my son Theo and this is my first thrown together recipe.
During the last trimester of my pregnancy I found it difficult to post regularly, whilst managing my three year old son (and my own brain fog) and in these early days I am still finding my feet and figuring out this new little person who has entered our lives.
This recipe was thrown together, like many of my dinners, with whatever we had lying in the bottom of the fridge.
It is tasty and full of goodness for young people, old people and breast feeding mamas like myself!
1/2 litre vegetable stock
700ml filtered water
1/2 brown onion (roughly chopped)
2 cloves garlic (crushed)
Juice of 1 medium lemon
2 medium potatoes (cut into 1/2 inch cubes)
1/4 cabbage (roughly chopped)
2 stalks celery (sliced)
1/4 butternut pumpkin (cut into 1/2 inch cubes)
3/4 c pearl barley
2 tsp dried basil (or medium handful fresh basil washed and roughly torn)
2 tsp dried parsley (or medium handful fresh parsley washed and roughly chopped)
cracked black pepper
In large saucepan on medium to high heat, add 2 tbsp vegetable stock, onions and garlic and cook until softened.
Add remaining ingredients (except sea salt, pepper and parsley) and place on high heat. Once boiling, simmer until pearl barley has cooked through (it should be soft but still a little chewy) and vegetables have softened to your preferred consistency.
Serve with fresh parsley and season with sea salt and black pepper to your taste.
*You can easily alter this recipe to include a zillion other vegetables in place of the ones listed – sweet potato, carrot, zucchini, corn, etc… would all work perfectly. As mentioned, I simply used the vegetables I happened to have on hand at the time.
Serve and Enjoy!