Kale, barley and quinoa soup!

Serves: 6

Cooking time: 45 min.

Ingredients:

• 7 large to medium size tomatoes quartered

• 1/4 brown onion sliced

• 1/4 cup of water

• 1 teaspoon of butter

• 1 bunch of kale chopped (220g)

• 1 zucchini chopped

• 1 cup of fresh corn kernels

• 6 mushroom chopped

• 1/2 cup barley

• 1/4 cup quinoa

• 1 bunch fresh thyme

• 1 Litre chicken stock

• sea salt or herb salt and pepper to taste

Procedure:

1. Blend tomatoes and onion until smooth and set aside

2. Heat butter in a large cast iron casserole at low heat

3. Add the kale and stir gently with a wooden spoon for 3 min

4. Add the zucchini and corn and stir for 3 min

5. Pour in the tomato sauce and the chicken stock

6. Add the barley and quinoa grains and stir gently

7. Add the mushrooms and stir gently

8. Season with sea salt and pepper

9. Add the thyme, cover and cook at low heat for 30 min.

10. Serve and enjoy!