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One pot lemony spinach and pearl barley soup
Ingredients
  • 2 tbsp olive oil
  • 1 large carrot, unpeeled and cut into thin coins
  • Salt and black pepper
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground turmeric
  • 1½ litres (about 6 cups) vegetable stock, or water
  • 200g (about 1 cup) pearled farro, or pearl barley
  • 140g (about 1 cup) fresh or frozen peas
  • 150g (about 5oz) baby spinach
  • 140g (about ¾ cup) grated parmesan, plus extra for serving, if desired
  • 1 large lemon, juiced (about 3 tbsp)
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