Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pearl barley veggie soup (antioxidant boosting and no oil). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Barley is high in fibre, great source of Iron, folate and Magnesium. Prepare this delicious grain in a healthy vegetarian soup and reap its benefits. How to make a creamy pearl barley middle eastern style, iraqi/kurdish. Instant Pot Barley Soup Recipe - Helpful Tips.
Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook pearl barley veggie soup (antioxidant boosting and no oil) using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):
- Make ready 1 medium Onion (1cm cubes)
- Prepare 1 leek (4 cm thin strips)
- Take 2 medium carrots (4cm thin strips)
- Get 1 tomato (2cm chunks)
- Make ready 1/2 small cabbage (3cm chunks)
- Prepare 50 g puy lentils (rinsed)
- Prepare 70 g pearl barley (rinsed)
- Take 1 clove garlic
- Make ready 1 tsp herbs (thyme)
- Take 800-1000 ml filtered water or vegetable stock
- Get 2 tsp vegetable bouillon (if not using vegetable stock)
Serve it instead of rice with hearty stews. Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage. I am a sucker for any veggie soup, so I knew I'd love it.
Instructions to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):
- In a saucepan spread the chopped onions. Spread the garlic, leek and carrots on top, making layers of vegetables.
- Heat the vegetables gently at low heat for about 10 minutes until they are tender.
- Add the tomatoes, herbs, puy lentils and pearl barley. Add the stock or water and bouillon in the pan and bring to a boil (medium-low heat).
- Lower the heat and simmer the soup for 25 to 30 minutes. Add the cabbage and simmer for further 10 minutes.
- Serve the soup with a sprinkle of parsley, cheese or a drizzle of chilli oil.
- *When using bouillon, I recommend using 1 tsp at a time, only adding the 2nd spoonful if needed. *Celery or green beans/French beans work well, too.
When the barley soup is almost cooked, add the cabbage. I am a sucker for any veggie soup, so I knew I'd love it. Our vegetarian and vegan recipe for a hearty homemade bean, barley, and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want. If you're used to a more traditional beef and barley soup, go ahead and try this lower-fat and cholesterol-free version of.
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