Pearl Barley Veggie Soup (antioxidant boosting and no oil)
Hearty soup packed with antioxidants and rich in fibre, using a cooking method that helps retain the good nutrients. And... I use only organic ingredients.
https://scottish-japanese.cookpad-blog.jp/articles/31849
Pearl Barley Veggie Soup (antioxidant boosting and no oil)
Hearty soup packed with antioxidants and rich in fibre, using a cooking method that helps retain the good nutrients. And... I use only organic ingredients.
https://scottish-japanese.cookpad-blog.jp/articles/31849
Open in Cookpad AppSteps
- 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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