Step 1

Heat the oil in a large saucepan over high heat. Add the onion. Reduce heat to medium-low. Cook, stirring often, for 5 minutes or until soft. Add the leek, celery, carrot and garlic. Cook, stirring often, for 15 minutes or until the vegetables are soft but not golden.

Step 2

Increase heat to high. Add the sweet potato and stir to coat. Add the stock, 1L (4 cups) water, barley, bay leaves and rosemary. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 40 minutes or until the soup is thick and the barley is tender. Taste and season.

Step 3

While the soup is cooking, make the pistou. Process the almonds and garlic in a small food processor until coarsely chopped. Add the basil, a large pinch of sea salt flakes and half of the oil. Process until nearly smooth. Transfer to a bowl and stir in the remaining oil. Cover and set aside until needed.

Step 4

Stir the kale through the soup and cook until just wilted. Dollop the soup with the pistou.