In winter, one of the most satisfying dishes is a big bowl of barley soup or stew. However, if you’re going gluten-free then barley is off the menu, luckily, oat groats (available in most good health food stores) are a great replacement. Check out this soup recipe which delivers all of the wholesome goodness of a barley version, without the gluten content.
Ingredients (to serve 4):
- 1 onion
- Half a leek
- 2 cloves of garlic
- 2 tablespoons of butter
- 1 vegetable stock cube
- 3 cups of water
- 1 cup of oat groats
Instructions:
- Soak the oat groats for 4 hours, then rinse and drain several times.
- Heat the butter in the pan. Add the finely sliced leek, onion, and garlic, and sauté for 10-15 minutes.
- Dissolve the stock cube in the heated water and add this and the oat groats to the vegetables. Simmer for half an hour, then serve.
