TURKISH-STYLE BARLEY SOUP

1 onion, finely chopped

3 leeks, white part with just a bit of green, cleaned and thinly sliced

4 cloves garlic

1 teaspoon (5 mL) salt

1/2 teaspoon (2 mL) cracked black peppercorns

1 piece (2 inches/5 cm) cinnamon stick

2 tablespoons (25 mL) all-purpose flour

1/2 cup (125 mL) barley (see Tips below)

6 cups (1 1/2 L) vegetable broth, divided

2 teaspoons (10 mL) sweet paprika, dissolved in

2 tablespoons (25 mL) freshly squeezed lemon juice

2 long green or red chiles, minced

3/4 cup (175 mL) full-fat yogurt or vegan alternative

2 tablespoons (25 mL) finely chopped fresh mint