1. Cook the pearl barley according to the instructions on the packet
2. Heat the olive oil in the saucepan and add the onions and sauté for 5 mins stirring occasionally to cook evenly.
3. Stir in the carrots, parsnips and potatoes 
4. Add Pataks curry paste, pearl barley and stock
5. Bring to boil and simmer for 20 mins or till vegetables are tender
6. Check and adjust the seasoning 
7. Place soup in liquidiser till smooth.

Ingredients
1 tbsp olive oil
1 medium onion chopped
1 inch of chorizo sausage
2 large potatoes
2 sticks celery chopped
2 tsp ground cumin
600ml/1pt vegetable stock
400g tin plum tomatoes
400g can chick peas rinsed and drained
4oz frozen peas
zest and juice 0.5 lemon
large handful of fresh coriander to serve

Method
 Heat oil in large saucepan, then fry the onion,celery and chorizo gently for 8-10 mins stirring frequently.  Tip in the cumin and fry for another min.

Peel and cube potatoes into 0.5 inch squares and boil for 10 mins.

Turn up the heat, add stock, tomatoes, chickpeas, potatoes plus good grind of black pepper.  Simmer for 8 mins.  Throw in peas and lemon juice cook for further 2 mins.  Season to taste and top with lemon zest and coriander. 
Serve with flatbread.

Frances, a past Commodore,  discovered this soup Lunching with Ladies. She is less often having lunch and more often crewing a 29er. Here she is doing just that. She does not usually make soup while sailing the 29er