Healthy Eating

information

Serves: 4
Syns per serving:
Free on Green and Extra Easy, 2½ Syns on Original

ingredients

57g/2oz pearl barley
2 carrots, cut into thick slices
2 garlic cloves, crushed
1 bouquet garni (bay leaf, thyme and parsley)
1 litre/1¾ pt stock made with Vecon
794g/1lb 12 oz butternut squash, peeled, deseeded and cut into bite-size pieces
Salt and freshly ground black pepper
Chopped thyme leaves, to garnish

method

1. Place the barley in a large saucepan, cover with water and bring to the boil. Cook for 45 minutes or until tender, Drain and return to the saucepan with the carrots, garlic, bouquet garni and stock. Bring to the boil, cover, reduce the heat to medium and simmer gently for 15-20 minutes.

2. Add the butternut squash and continue to cook gently for 10-15 minutes. Season well, discard the bouquet garni and serve immediately, garnished with chopped thyme leaves.

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