I added spring onions and baby bok choi for the onion and greens, and pepper, garlic and ginger for the seasonings. The original recipe suggested adding a handful of raisins, but I added dried grapes which probably did not have such a strong flavour. And the verdict? Well, it could certainly be eaten with a spoon and it was fairly solid and nourishing. It tasted pleasantly enough, but I think I would prefer some stronger tasting greens and perhaps more ginger or chilli. But I guess it was meant to be invalid food.
1 litre beef stock
250 gr pearl barley
4 spring onions
1 head baby bok choi
2 cloves garlic
2 tsp crushed ginger
Handful dried grapes
Place the stock in a large pan suitable for making soup
Add the barley to the cold stock and bring to a boil
Reduce to a simmer and continue cooking for 45-60 minutes until stock is reduced and barley tender
Meanwhile chop the sping onions and bok choi
Crush the garlic and ginger
Remove the grapes from their stalks
Add the greens, garlic, ginger and grapes to the soup mixture
Grind some pepper on top
Stir to combine and simmer until the vegetables are cooked.
Serve with a spoon.