50 | SOUPS CARAMELIZED PUMPKIN SEEDS 1 Tbs oil of your choice 60g pumpkin seeds 1 Tbs maple syrup ½ Tbs soft brown sugar ½ tsp salt 1 pinch ground black pepper 1 big pinch cayenne pepper Preheat the oven to 180°C. Line an oven tray with a silicone liner or baking parchment and brush with oil. Put the pumpkin seeds in a bowl with all the other ingredients, spread over the tray so they don’t clump and bake for about 15 minutes, stirring a few times, and roast to a nice, golden colour. Leave to cool down. BEANS AND BARLEY SOUP 2 Tbs oil 1 large onion chopped 2 cloves garlic, crushed 3 carrots, grated thickly 2 celery ribs chopped 6 cups water Vegetable or parave chicken soup powder to taste, about 5 tsp 3 cups white beans (canned or prepared at home) 1 can cut tomatoes Handful chopped parsley (Optional) (Salt) and black pepper *1 cup raw barley, cooked separately Heat oil in a large pot over medium heat. Fry onion until transparent and then add the garlic. Add carrots and celery and fry for a few minutes more. Add water and soup powder and cook for 5 minutes. Add beans and cook until almost soft, then finally add chopped tomatoes and parsley. Adjust seasonings. Add barley just before serving. NOTE: When cooking beans add tomatoes and salt only after the beans are soft otherwise they lengthen cooking time. Most recipes say to cook barley in the soup. I like to cook it separately as it absorbs much of the soup liquid. To cook barley, rinse one cup of barley and cook for 20 minutes in 1 ½cups water. Heat and add to soup bowl when serving.
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