Hearty Barley Noodles Soup

Name: Hearty Barley Noodles Soup
Total time: 3000 s
Yield: 4 to 5 servings
Cuisine: Indian
Ingredients: 2 tbsp extra virgin olive oil; 1 onion, finely diced; 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm / 0.4" cubes; 2 celery stems, chopped into 1cm / 0.4″ cubes; 2 small or 1 medium swede (US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1); 150 g/ 5 oz white mushrooms, cut in 4 (larger ones cut into 6 or 8); 2 garlic cloves, finely minced; 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried); 1/4 tsp ground coriander; 1/4 tsp ground fennel; 2 fresh bay leaves (or 1 dried); 1 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; 1 cup pearl barley, NOT hulled barley (Note 2); 1.75 litres / quarts vegetable stock, preferably homemade (it's so easy!) else low sodium store bought; 1 cup fresh parsley leaves

Sneha Patel @snehapatel_4499

This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice.
#WDC
#COOKPADINDIA

Sneha Patel @snehapatel_4499

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Ingredients

50 minutes

4 to 5 servings

2 tbspextra virgin olive oil
1onion, finely diced
2small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm / 0.4" cubes
2celery stems, chopped into 1cm / 0.4″ cubes
2small or 1 medium swede (US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1)
150 g/ 5 oz white mushrooms, cut in 4 (larger ones cut into 6 or 8)
2garlic cloves, finely minced
1/2 tspfresh thyme, chopped (or 1/4 tsp dried)
1/4 tspground coriander
1/4 tspground fennel
2fresh bay leaves (or 1 dried)
1 3/4 tspcooking/kosher salt
1/2 tspblack pepper
1 cuppearl barley, NOT hulled barley (Note 2)
1.75 litres/ quarts vegetable stock, preferably homemade (it's so easy!) else low sodium store bought
1 cupfresh parsley leaves

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Steps

50 minutes

1

Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
2

Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
3

Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute
4

Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
5

Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!