Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pearl barley veggie soup (antioxidant boosting and no oil). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something which I have loved my whole life.
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.
To begin with this particular 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 can achieve it.
The ingredients needed to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):
- Make ready medium Onion (1cm cubes)
- Make ready leek (4 cm thin strips)
- Take medium carrots (4cm thin strips)
- Take tomato (2cm chunks)
- Make ready small cabbage (3cm chunks)
- Make ready puy lentils (rinsed)
- Make ready pearl barley (rinsed)
- Get garlic
- Take herbs (thyme)
- Prepare filtered water or vegetable stock
- Make ready 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.
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