Heat oil in a large, deep pot and fry onions, celery and carrots for five minutes.
Cook until soft.
Add garlic, cabbage, chopped spinach and parsley.
Toss thoroughly to mix well.
Add stock, tomatoes and seasoning.
Bring to the boil, then reduce heat.
Simmer soup for about 40 to 50 minutes, until barley is soft.
Eat as a snack, light lunch or dinner dish.
NUTRITION PER SERVING
Energy1 129 kJ, Protein 8 g, Fat 11 g, Carbohydrate 31 g