Contents
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Ingredients
- 50 g Pearl barley
- 400 ml Tomato juice
- 200 ml Vegetable broth
- 0,5 bunch Basil
- 2 tbsp Olive oil
- 2 tbsp Grated Parmesan
- 2 slices Loaf
Instructions
- Let the pearl barley with the tomato juice and vegetable stock simmer for 25 minutes until the pearl barley is soft.
- Wash the basil, pluck the leaves and puree them with oil and Parmesan to make a paste.
- Season the soup with pepper and salt, serve with pesto and serve with bread.
Nutrition
Serving: 100gCalories: 83kcalCarbohydrates: 1.8gProtein: 0.7gFat: 8.2g