in Soup Recipes

Vegan barley soup

updated

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Ingredients for 4 servings:

  • 2 large onions
  • 2 cloves garlic
  • 3 m.-sized carrot(s)
  • 1 tbsp rapeseed oil
  • 2 tsp turmeric
  • some black pepper
  • 1 ¼ liters of water
  • 125 ml pearl barley
  • 1 tbsp, heaped chives or wild garlic, dried
  • 1 tbsp tomato paste
  • 1 tbsp, leveled vegetable stock powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

simple and low-fat

Peel and finely dice the onions, garlic, and carrots. Heat the rapeseed oil in a saucepan, then fry the onions and garlic with the turmeric and pepper for about 5 minutes, stirring occasionally. Add the carrots and fry briefly. Boil water and pour it over the vegetables. Add the pearl barley, cover, and simmer for about 30 minutes, until the pearl barley is nice and tender. Add the soup mix, tomato paste, and chives (or wild garlic) and simmer for another 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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