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

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pearl barley veggie soup (antioxidant boosting and no oil). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something which I have loved my entire life. They are nice and they look fantastic.

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