This is one of my favourite soups. It is highly adaptable and I love that you can add whatever ingredients you have on hand, to use up any vegetables lurking in the fridge. No waste here.

ingredients:

100g peal barley

2 tbsp olive oil

1 tsp mustard seeds

1 tsp cumin seeds

1 bay leaf

2 cloves

1 cinnamon stick

1 tsp ground turmeric

1 tsp paprika

1 tsp ground coriander

1 onion, chopped

2 cloves garlic, sliced

1 parsnip, peeled, chopped

200g pumpkin, peeled, chopped in bitesize pieces

200g sweet potato, peeled, chopped in bitesize pieces

225g red lentils

2 tomatoes, chopped

1 tsp grated ginger

zest and juice of 1 lemon

1. Cook the pearl barley following packet directions. WHen tender, drain and set aside.

2. Meanwhile, heat oil in a large pot, add the spices and cook for a few minutes until fragrant. Add onion and garlic and continue to cook until softened.

3. Add vegetables and stir to coat with the seasoning.

4. Add lentils, pearl barley and 1.5 litres of water. Bring to boil, then reduce heat and cook until vegetables are tender. Add extra water if required.

5. Check seasoning, add ginger and lemon to taste.

Serves 6.