Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pearl barley veggie soup (antioxidant boosting and no oil). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
And the pearl barley adds a creaminess & richness to the broth without the use of dairy. I've never been very fond of vegetable soup, usually finding it thin and insipid. However, add a little barley to the soup pot, and it is a completely different story.
Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook pearl barley veggie soup (antioxidant boosting and no oil) using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):
- Make ready 1 medium Onion (1cm cubes)
- Make ready 1 leek (4 cm thin strips)
- Prepare 2 medium carrots (4cm thin strips)
- Take 1 tomato (2cm chunks)
- Get 1/2 small cabbage (3cm chunks)
- Take 50 g puy lentils (rinsed)
- Prepare 70 g pearl barley (rinsed)
- Get 1 clove garlic
- Take 1 tsp herbs (thyme)
- Take 800-1000 ml filtered water or vegetable stock
- Make ready 2 tsp vegetable bouillon (if not using vegetable stock)
Pearl barley is a delicious grain that can be cooked simply in salted water. Serve it instead of rice with hearty stews. The Pearl Barley Vegetable Soup is a wholesome dish that you can make for weeknight dinners. Barley is a versatile cereal grain with a rich nutlike flavour and a chewy, pasta-like consistency.
Steps 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.
Barleys rich fiber content, helps removes cholesterol-containing bile, prevent blood sugar levels from rising too. Vegetarian barley lentil soup combines whole grains, high-protein lentils and plenty of healthy and high-fiber vegetables, so it just couldn't possibly be better for you. This vegetarian barley soup recipe is low in fat, as it uses no oil, butter or margarine, and, as a vegan recipe, it is cholesterol-free. Heat Oil in a pot and fry garlic. High-Protein Barley Vegetable Soup With LentilsThe Spruce.
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