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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, pearl barley veggie soup (antioxidant boosting and no oil). It is one of my favorites food recipes. This time, 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 popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook pearl barley veggie soup (antioxidant boosting and no oil) using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):
  1. Take 1 medium Onion (1cm cubes)
  2. Take 1 leek (4 cm thin strips)
  3. Prepare 2 medium carrots (4cm thin strips)
  4. Get 1 tomato (2cm chunks)
  5. Get 1/2 small cabbage (3cm chunks)
  6. Get 50 g puy lentils (rinsed)
  7. Get 70 g pearl barley (rinsed)
  8. Take 1 clove garlic
  9. Make ready 1 tsp herbs (thyme)
  10. Get 800-1000 ml filtered water or vegetable stock
  11. Make ready 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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