the supposedly sunshine state didn’t come through with the goods last weekend. my three days in toowoomba (where i listened to lots of academics talk and ate scones at the controversial downs club) were plagued with rain, rain and more rain. and it was cold.

so on a cold friday night i cooked my favourite ever kale and barley tomato soup for stu and jess, my hosts by extended proxy. and because the recipe has never made it proper onto this blog (just buried in a comment form 2 years ago), here, dear readers, it is.

• boil (covered) 1/3 cup pearl barley, 1 bay leaf & 5 cups water for 25 mins. soak 7 sundried (not in oil) tomatoes in 1/2 cup hot water.
• saute 1 chopped onion and 2 minced garlic cloves in oil until translucent, set aside.
• remove the bay leaf from the barley, add the onions and garlic, 2 tins of chopped tomatoes, 2 teaspoons minced dill, pinch cayenne, teaspoon salt. chopped the soaked tomatoes, add to the soup with the soaking liquid.
• bring to the boil, add 2 cups chopped kale, simmer for 5 mins.
• serve with pepper and fetta (this time i served it with persian fetta which was amazing. the vegan variation just goes without the cheese) and crunchy rye bread.