Step 1 Cook your barley. Bring a large saucepan of salted water to the boil. Add the barley, reduce the heat and simmer for 20-25 minutes until the grains are cooked but retain their shape. Strain and set aside. Step 2 Finely dice the onion, carrot and celery, then finely chop the garlic. Cube the potatoes and cut the cauliflower into small florets, keeping the stem attached. Step 3 In a large saucepan, heat the oil over medium heat and saute onions, carrot and celery with salt and pepper for 10-12 minutes until soft and sweet. Zest the lemon directly into the pot, add the garlic, herbs and tumeric and cook for another few minutes, stirring often. Step 4 Add potatoes and cauliflower to the pot and mix well, cooking for 5 minutes or so. Add the stock and gently simmer with the lid on for about 20 minutes or until potatoes are tender but not falling apart. Add the barley and simmer for another 5 minutes. Step 5 Add then lemon juice, sauerkraut, more salt and pepper and gently mix. Taste and adjust seasoning if needed. More pepper is always good! Step 6 Serve the soup into warmed bowls and sprinkle with chopped herbs if using and a drizzle of extra virgin olive oil and extra sauerkraut.
