Autumnal Vegetable, Barley and Lamb Soup with Easy Focaccia

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Autumnal Vegetable, Barley and Lamb Soup with Easy Focaccia

Prep Time 26 minutes
Total Time 6 hours 26 minutes
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
    IMG 6736 Autumnal Vegetable, Barley and Lamb Soup with Easy Focaccia
  • 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
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