• 1 tbsp coconut oil
• 250g (1 heaped cup) potatoes, peeled and diced
• 250g (1 heaped cup) swedes, peeled and diced
• 2 onions, peeled and sliced
• 1 celery stick, sliced
• 1 leek, sliced
• 2½ litres (10 ½ cups) vegetable stock
• 100g (1/2 cup) pearl barley, rinsed
• 100g (1/2 cup) green split peas
• 75g (1/3 cup) kale finely, chopped
• Salt and pepper to taste
1 Melt the coconut oil and sauté all vegetables, except for the kale, in a large saucepan for 2–3 minutes.
2 Add the vegetable stock, washed barley and split peas.
3 Cover with a lid, bring to the boil and simmer gently for 60 minutes or until the peas and pearl barley are soft.
4 Stir in the kale and cook for a further 15 minutes, or until all the ingredients are well cooked.
5 Season to taste with salt and pepper.