Almost scotch Broth

(SERVES 4)

• 1 onion , finely chopped
• 2 carrots, finely chopped
• 1 turnip, finely chopped
• 1 potato, finely chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 900 ml / 1 ½ pts 3 ¾ cups lamb stock, made with 2 stock cubes
• 50 g/2 oz/ generous ¼ cup pearl barley
• Salt and freshly ground black pepper
• 5 ml/1 tsp dried thyme
• Chopped parsley

Fry (sauté) the prepared vegetables in the low-fat spread for 2 minutes, stirring. Add the stock, barley, a little salt and pepper and the thyme. Bring to the boil, reduce the heat, part-cover and simmer for gently for 1 hour or until the barley is gender. Taste and re-season if necessary. Ladle into warmed bowls and serve garnished with chopped parsley.