Empty My Fridge
Vegetable Barley Soup
Ingredients
- Pearl barley½ cups
- Oil¾–1 tbsp
- Ginger½ tbsp
- Garlic½ tbsp
- Chili flake · flakes¼–½ tsp
- Potato1
- Tomato½ cups
- Curry · powder¾–1 tbsp
- Carrot½–¾ cups
- Green bean¼ cups
- Pea½ cups
- Sweet corn¼ cups
- Salt¾–1 tsp
- Cilantro2–3 tbsp
Instructions
- Rinse the pearl barley in several changes of water, then drain. Optionally, soak it for 4 to 8 hours.
- Heat the oil in a pot. Add the ginger and garlic and sauté for 30 to 60 seconds until fragrant. Stir in the red chilli flakes.
- Add the barley, potato and water or broth. Simmer until the barley is tender. Soaked barley takes under 20 minutes; unsoaked barley takes longer.
- Add the curry powder, tomato puree, carrot, peas, sweet corn and green beans. Stir and simmer until the vegetables are tender.
- Add the salt and taste, adding more curry powder if you like. If the soup is too thick, add more broth or water and simmer a little longer.
- Stir in the coriander or parsley, let cool slightly and serve.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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