Pearl Barley Veggie Soup (antioxidant boosting and no oil)

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, pearl barley veggie soup (antioxidant boosting and no oil). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something which I have loved my whole life. They are fine and they look wonderful.

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To get started with this particular 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 it.

The ingredients needed to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):
  1. Make ready 1 medium Onion (1cm cubes)
  2. Get 1 leek (4 cm thin strips)
  3. Prepare 2 medium carrots (4cm thin strips)
  4. Make ready 1 tomato (2cm chunks)
  5. Get 1⁄2 small cabbage (3cm chunks)
  6. Make ready 50 g puy lentils (rinsed)
  7. Take 70 g pearl barley (rinsed)
  8. Prepare 1 clove garlic
  9. Make ready 1 tsp herbs (thyme)
  10. Make ready 800-1000 ml filtered water or vegetable stock
  11. Prepare 2 tsp vegetable bouillon (if not using vegetable stock)

It eliminates growth inhibitors that are found in seeds and grains. Heat the butter in a pan and add all of the veg. Heat the butter and oil in a large frying pan and cook the leeks, onion and carrots until softened but not coloured. Don't fuss that the carrots aren't softened because they will cook when you make the soup.

Steps to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):
  1. In a saucepan spread the chopped onions. Spread the garlic, leek and carrots on top, making layers of vegetables.
  2. Heat the vegetables gently at low heat for about 10 minutes until they are tender.
  3. 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).
  4. Lower the heat and simmer the soup for 25 to 30 minutes. Add the cabbage and simmer for further 10 minutes.
  5. Serve the soup with a sprinkle of parsley, cheese or a drizzle of chilli oil.
  6. *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.

Heat the butter and oil in a large frying pan and cook the leeks, onion and carrots until softened but not coloured. Don't fuss that the carrots aren't softened because they will cook when you make the soup. Just be sure to stir so nothing burns. Seriously good - Vegetable and barley soup. Stir in the coriander, nutmeg, cayenne and mace.

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