• 1 small pumpkin, roughly chopped
  • 1 small sweet potato, roughly chopped
  • top half of a whole celery, roughly chopped
  • 2 large onions, diced
  • 1tbsp coconut or rice bran oil
  • 1/4 cup barley
  • 1/2 cup split red lentils
  • 1 tbsp rosemary leaf, fresh or dried
  • 1 tsp nutmeg
  • 5cm piece fresh ginger,chopped finely
  • 1 red chilli, chopped
  • water
  • Celtic or Himalayan sea salt, to taste (about 1 1/2 tsp)

To Serve:

  • coconut milk & coriander leaf


  1. In a large saucepan,place oil, onion, ginger, chilli and spices. Saute` until soft and aromatic.
  2. Add remaining ingredients and enough water to cover completely.
  3. Bring to the boil then reduce heat and simmer for 30 minutes with the lid on, or until barley is tender.
  4. Turn stove off and allow to cool slightly.
  5. Using a stainless steel stick blender, carefully blend soup to a smooth consistency.
  6. Add more water if required. NB: Once you have blended the barley will thicken the soup further.
  7. Place soup in bowls and top with a splash of coconut milk and some chopped coriander.