Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, pearl barley veggie soup (antioxidant boosting and no oil). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
In a saucepan spread the chopped onions. Spread the garlic, leek and carrots on top, making layers of vegetables. Add the tomatoes, herbs, puy lentils and pearl barley. This pearl barley soup is suitable for vegans, low in fat and calories and is also cholesterol free.
Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have 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):
- Prepare medium Onion (1cm cubes)
- Take leek (4 cm thin strips)
- Prepare medium carrots (4cm thin strips)
- Take tomato (2cm chunks)
- Make ready small cabbage (3cm chunks)
- Make ready puy lentils (rinsed)
- Prepare pearl barley (rinsed)
- Prepare garlic
- Make ready herbs (thyme)
- Get filtered water or vegetable stock
- Get vegetable bouillon (if not using vegetable stock)
And the pearl barley adds a creaminess & richness to the broth without the use of dairy. The result is a grain—though no longer a whole grain—that cooks more quickly and provides a satisfying chewy texture and nutty flavor. Fresh basil and salty Parmesan add a punch of great flavor. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
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.
Fresh basil and salty Parmesan add a punch of great flavor. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Stir in the water, broth, barley, bay leaf and seasonings. There is something so comforting about soup and this homemade vegetable barley is no exception. The thing I love about soup is that it's forgiving.
So that is going to wrap it up with this special food pearl barley veggie soup (antioxidant boosting and no oil) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
