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Lemony Pearl Barley Soup
  • Extra-virgin olive oil
  • 1 yellow onion, finely diced
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, thinly sliced
  • 1 cup chopped fresh dill leaves and stalks
  • Salt (preferably sea salt) and black pepper
  • 1 cup/6 ounces pearl barley
  • 6 cups vegetable stock
  • 3 to 4 tablespoons lemon juice (from 1 large lemon), plus extra wedges to serve
  • 2 ounces baby spinach
  • Greek yogurt, coconut yogurt or crème fraîche, to serve
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