Autumnal Vegetable, Barley and Lamb Soup with Easy Focaccia

Prep Time 26

Total Time 6 26

Servings

Calories 454kcal

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

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