Carrot, Chicken and Barley Soup

Prep: 5 mins Cook: 25-30 mins Serves 4-6 Price per portion: 70p (not including Sunday Roast leftovers)
Per serving: 271 calories, 7.2g fat, 1.5g saturates, 0.37g salt. Counts as 2 of your 5-a-day

1. Heat the oil in a large pan, add the carrots and leeks, then saute over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.
2. Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min. Stir in the parsley and season to taste. Ladle into bowls and serve.

To make chicken stock
1. Pick all the chicken that you can off a chicken carcass and set aside. Place the chicken bones, and skin in a large pan, cover with about 2.4ltr (4pts) water, add a bay leaf if you like, then bring to the boil.
2. Cover and simmer for 30 mins to extract all the goodness from the bones, then remove the lid and simmer for a further 40mins or so or until the liquid has reduced by half.
3. Strain to remove the bones then leave to stand for 5 mins. Use a spoon to skim off any excess fat which rises to the surface of the stock. It’s now ready to use but can be stored in the fridge for upto 4 days or frozen for upto 6 months.

Cooks Tip: To save time you can always make chicken stock with a stock cube or concentrate.

For more delicious recipes check out www.britishcarrots.co.uk