Autumnal Vegetable, Barley and Lamb Soup with Easy Focaccia
Servings 4
Calories 454kcal
Ingredients
- 6 cup water
- 6 oxo vegetable stock cubes
- 2 carrots
- 2 onions
- 2 cloves garlic, crushed
- 1-2 small potatoes
- 1/2 cup barley
- Any leftover vegetables from the fridge
- 150-200 g leftover lamb (i just used whatever I had left at the end of the week)2-3 sprigs of thyme
For the focaccia:
- 2.5 cup white flour
- 2 tsp yeast
- 1 cup slightly warm water
- 3 tsp sugar
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- To make the soup: Peel and chop the carrot, onion and potatoes into a 2cm dice. Place in a slow cooker
- Add all remaining ingredients for the soup into the slow cooker and cook on low for 4-6 hours. Stir through chopped parsley when ready to serve
- To make the focaccia, combine the warm water, sugar and yeast in a bowl. Add the flour and olive oil and mix together with hands to form a rough ball. Knead a few times to bring everything together and return to the bowl to rest 15 minute
- Oil a skillet or line with baking paper. With oiled hands, press the bread dough into the skillet, pressing to the edge
- Cover with a tea towel and leave to rise for 1 hour until large bubbles appear
- Preheat oven to 180C. Once risen, drizzle the dough with a tsp more olive oil and decorate as desired. I used sesame seeds and fresh herbs from the garden but it’s just as delicious with a good grind of sea salt.
- Bake 22-25 minutes until golden brown
Nutrition
Calories: 454kcal | Carbohydrates: 77.7g | Protein: 10.5g | Fat: 11.5g | Saturated Fat: 1.6g | Sodium: 610mg | Fiber: 5.5g | Sugar: 6.6g
