Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, pearl barley veggie soup (antioxidant boosting and no oil). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something that I have loved my entire life. They’re nice and they look fantastic.
Pearl barley is a delicious grain that can be cooked simply in salted water. Serve it instead of rice with hearty stews. 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.
To get started with this recipe, we must first 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 it.
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)
- Make ready 2 medium carrots (4cm thin strips)
- Get 1 tomato (2cm chunks)
- Prepare 1/2 small cabbage (3cm chunks)
- Get 50 g puy lentils (rinsed)
- Prepare 70 g pearl barley (rinsed)
- Prepare 1 clove garlic
- Get 1 tsp herbs (thyme)
- Prepare 800-1000 ml filtered water or vegetable stock
- Get 2 tsp vegetable bouillon (if not using vegetable stock)
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. Pearl barley has a nutty flavor, and it absorbs the flavor of its partner ingredients in soups and salads.
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.
If you're used to a more traditional beef and barley soup, go ahead and try this lower-fat and cholesterol-free version of. Pearl barley has a nutty flavor, and it absorbs the flavor of its partner ingredients in soups and salads. Antioxidants: Barley also contains antioxidants that play an important role in maintaining good health. These antioxidants slow down the rate of oxidative damage by the free radicals. vegetable barley soup is a healthy bowl with soothing flavours for all health conscious people. The vegetables add plenty of colour and fibre and antioxidants to this nourishing barley soup.
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