1 leek, white part only, thinly sliced

2 garlic cloves, chopped

1 tbsp fresh ginger, chopped

1/2 cup (100 g) hulled barley

1/2 tsp ground turmeric

1/4 tsp curry powder

2 tbsp (30 ml) olive oil

6 cups (1.5 litres) chicken broth

1 cup (170 g) cooked chicken, shredded

1 small sweet potato, peeled and diced

1 red bell pepper, seeded and cut into small dice

1/4 lb (115 g) Brussels sprouts, leaves separated

In a large pot over medium heat, soften the leek, garlic and ginger with the barley and spices in the oil. Season generously with salt and pepper. Add the broth and bring to a boil. Cover and let simmer for 35 minutes.

Stir the chicken and sweet potato into the soup. Cover and continue cooking for 10 minutes or until the vegetables and barley are tender. Remove from the heat. Place the red peppers and Brussels sprout leaves on top of the soup without stirring, cover and let sit for 2 minutes. This will allow the vegetables to steam and not overcook. Adjust the seasoning. Mix well and serve.

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