Ingredients

• 1 tablespoon olive oil
• 1 onion, roughly chopped
• 2 carrots, scrubbed and diced
• 1 leek, washed, trimmed, cut lengthways, and sliced
• 1 small turnip, peeled and diced
• 6-8 cups vegan stock
• 2 tablespoons soy sauce or tamari
• 2 teaspoons dried sage
• 2 bay leaves
• ½ cup pearl barley (can substitute rye berries)
• ¼ cup dried red split lentils
• ½ cup sliced kale or cabbage
• Salt and pepper, to taste

Directions

Heat the oil in a large saucepan on medium heat. Add the onion, carrot, and greener half of the sliced leek (saving the whiter parts to add towards the end of cooking). Season with salt and pepper and cook for 6-8 minutes or until the vegetables have softened and start to get a hint of color on it.

Next, add in the diced turnip, vegan stock (6 cups), soy sauce, dried sage, and bay leaves. Bring to a gentle simmer then stir in the barley and red lentils. Reduce the heat, cover with a lid, and simmer gently for 30-40 mins or until the barley is tender.

Once the barley is tender, add in the kale and the sliced white parts of the leek. Push the veg down into the broth and stir well. If necessary, top up with extra vegan stock (I usually add ½ - 2 cups here to help submerge everything). Simmer for around 5 minutes or until the kale and leeks are tender.

Once cooked, try the soup and add any extra salt, pepper, and/or soy sauce to taste, and serve.