Pearl Barley Veggie Soup (antioxidant boosting and no oil)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pearl barley veggie soup (antioxidant boosting and no oil). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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):
  1. Make ready 1 medium Onion (1cm cubes)
  2. Prepare 1 leek (4 cm thin strips)
  3. Make ready 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. Make ready 1 clove garlic
  9. Get 1 tsp herbs (thyme)
  10. Get 800-1000 ml filtered water or vegetable stock
  11. Make ready 2 tsp vegetable bouillon (if not using vegetable stock)

Just be sure to stir so nothing burns. Add can of crushed tomato with juices and simmer for a few minutes, then add stock, water, pearl barley, bay leaves and season with salt and pepper. Add greens, beans or cabbage and simmer uncovered until greens are tender. Stir in the coriander, nutmeg, cayenne and mace.

Instructions 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.

Add greens, beans or cabbage and simmer uncovered until greens are tender. Stir in the coriander, nutmeg, cayenne and mace. To make the soup: Add the carrots, onions, and celery to a large pot. If they start to burn, reduce the heat and add a splash of water When the onions are translucent, add the barley. Along with a tomato base, this soup has diced carrot, celery, potato, and pumpkin.

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