Pearl Barley Veggie Soup (antioxidant boosting and no oil)
Pearl Barley Veggie Soup (antioxidant boosting and no oil)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pearl barley veggie soup (antioxidant boosting and no oil). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something which I’ve loved my whole life. They’re fine and they look fantastic.

Explore Soups Made with Nutrition-Packed Ingredients You Know and Love Today. 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).

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
  1. Make ready 1 medium Onion (1cm cubes)
  2. Take 1 leek (4 cm thin strips)
  3. Prepare 2 medium carrots (4cm thin strips)
  4. Make ready 1 tomato (2cm chunks)
  5. Take 1/2 small cabbage (3cm chunks)
  6. Prepare 50 g puy lentils (rinsed)
  7. Get 70 g pearl barley (rinsed)
  8. Make ready 1 clove garlic
  9. Make ready 1 tsp herbs (thyme)
  10. Make ready 800-1000 ml filtered water or vegetable stock
  11. Get 2 tsp vegetable bouillon (if not using vegetable stock)

And nut free as my partner has a nut allergy!. Barley is not a gluten free grain, so if you wish to make this winter vegetable soup gluten free, use brown rice in place of the pearl barley. Or make my lentil and brown rice soup recipe instead. To keep this soup vegan, you do need to use vegetable stock.

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.

In a large saucepan, heat the olive oil over medium heat then add the onion, garlic, leek, celery, carrot, zucchini, potato, swede and basil stalks. Add the stock and bring to a. Does vegetable barley soup freeze well? Allow the soup to cool, then transfer it to freezer safe containers, such as these glass ones (affiliate link). In a dutch oven or large pan, heat the olive oil over a medium heat.

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