Seriously good soups Hot, hearty and full of flavour for meat lovers and vegos, with delish toppers

Full of vegie soup staples and flavoured with Mediterranean herbs – rosemary, oregano and parsley – the lamb is tender and the barley adds texture to this dish for comfort food at its very best.

Preparation time 15 mins Cooking time 1 hour 40 mins Serves 4-6

1kg boneless lamb shoulder, cut into 4cm chunks 2 Tbsp extra virgin olive oil 2 Tbsp chopped rosemary leaves 6 sprigs oregano, leaves picked Sea-salt flakes and freshly ground black pepper, to season 500g pickling or small onions, cut into wedges 3 carrots, cut into large chunks 2 stalks celery, cut into large chunks 4 cloves garlic, crushed Ž/’ bunch flat-leaf parsley, leaves and stems separated, chopped Ž/’ cup tomato paste “/” cup pearl barley 8 cups water 4 cups beef stock Chargrilled bread, to serve

STEP 1 In a large bowl, toss lamb with olive oil, rosemary and oregano. Season.

STEP 2 Heat a large saucepan over high heat. Working in 3 batches, cook lamb for 4-5 minutes until browned. Transfer to a plate using a slo ed spoon. Set aside.

STEP 3 In the same pan, cook onion, carrot, celery and garlic over high heat for 4-5 minutes, until golden, adding in parsley stems for the last minute.

STEP 4 Stir in tomato paste and cook for 1-2 minutes. Return lamb to pan with barley, stirring. Pour over water and stock. Bring to the boil.

STEP 5 Reduce heat to low and simmer, covered, for 1Ž/– hours, skimming occasionally, until lamb is very tender. Stir half of the parsley leaves through. Season to taste.

STEP 6 Sprinkle with remaining parsley and serve with bread.

YOU CAN ADD PEARL BARLEY TO ALL YOUR SOUPS CHICKEN VEG AND BEEF