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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pearl barley veggie soup (antioxidant boosting and no oil). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something that I’ve loved my whole life. They are nice and they look fantastic.

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

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