4 tbs olive oil
3 leeks chopped (1/2″) and rinsed well (white part only)
8 cloves of garlic minced
5 carrots 1 inch cubes (i leave mine bigger)
4 cups potatoes 1 inch cubes (i leave mine bigger)
2 Q vegetable stock
4 c. chopped tomatoes (canned)
1 bag frozen sweet corn
1/4 c. parsley
juice and grated zest of 1 lemon
2 tsp garlic powder
2 tbs essence
2 tsp smoked paprika
3/4 c. barley
1 tbs sundried tomato paste
heat olive oil – add leeks and sweat (3 min). add garlic and 1 tsp salt. sweat until softened (2 min).
add carrots and potatoes and cook for 6 – 7 minutes. add barley and cook for 2 minutes. add essence, paprika, sundried tomato paste, salt and pepper. stir together.
add stock – bring heat to high. once simmering, add tomatoes. reduce heat to low.
cook 25 minutes.
add corn – cook another 5 minutes.
turn off heat, stir in parsley and lemon juice. season with salt and pepper if needed.