Instructions

1. Bring the vegetable stock to boiling point, add the pearl barley and, under cover, simmer for 20 minutes.
2. Cut the potatoes into bite-sized chunks. Slice the leek into 1 cm rings. Add both to the soup, cook for 10 minutes, until the potato is tender.
3. Shred or thinly slice the cabbage, add to the soup.
4. Cook for a further 5 minutes under a lid.
5. Serve warm with wholesome bread.