Broccoli And Barley Vegetable Soup

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 100 g leeks, sliced
• 1/2 cup barley, washed and drained
• 6 cups water (2 4)
• 180 g broccoli, divided into small florets
• 120 g cauliflower, divided into small florets
• 120 g Brussels sprouts, cut into quarters
• 1 carrot, sliced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

1. Saute leeks and garlic in olive oil for 2 minutes.
2. Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
3. Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.

olive oil, garlic, leeks, barley, water, broccoli, cauliflower, brussels sprouts, carrot, salt, black pepper, thyme

Taken from www.food.com/recipe/broccoli-and-barley-vegetable-soup-521190 (may not work)