Vegetarian Pearl Barley Soup
This Vegetarian Pearl Barley Soup is delicious, nutritious and nourishing. I know it isn't quite winter yet but this morning it sure felt like it. This soup is great for colder days and it feels like a real hug in a bowl.
Ingredients
- 200 g Pearl Barley rinsed
- 2 tbsp Olive Oil extra virgin
- 1 Onion diced
- 1 large Carrot peeled and diced
- 2 sticks Celery diced
- 150 g Mushrooms white, sliced
- 2 small Potatoes peeled and cubed
- 1 tbsp Cumin Seeds
- 1 tsp Fennel Seeds
- ½ tsp Dry Thyme
- 2 Bay Leaves
- 4 cloves Garlic crushed
- 1 tbsp Ginger Paste Optional
- 1 ¾ litre Vegetable Stock
- Salt and Pepper
Instructions
- Rinse the Barley, then drain.
- Heat the oil then add the Onion, Carrot, Celery, Mushrooms and Potatoes. Saute on medium low for 5 minutes.
- Add Cumin, Fennel, Thyme, Fennel, Bay Leaves, Garlic, Ginger. Cook for 2 - 3 minutes over low heat.
- Add Barley and Stock. Simmer for 40 minutes. Season to taste.
Notes
How to store Pearl Barley Soup
The Barley continues to absorb the stock as it rests so you may need to top it up but it does keep well in an airtight in the fridge for 3 days.Can it be frozen?
This is a soup that freezes well, and you can reheat it in the microwave or gently in a pot on the stove. It is great for food prep too because you can make a large quantity, refrigerate leftovers and enjoy over the course of a few days, or you could freeze individual portions to take into work to heat up for a workday lunch.Nutrition
Calories: 282kcalCarbohydrates: 47gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 43mgPotassium: 457mgFiber: 10gSugar: 4gVitamin A: 3132IUVitamin C: 6mgCalcium: 62mgIron: 3mg
Tried this recipe?Let us know how it was!