Easiest Way to Cook Appetizing Pearl Barley Veggie Soup (antioxidant boosting and no oil)

Pearl Barley Veggie Soup (antioxidant boosting and no oil). Pearl barley is a delicious grain that can be cooked simply in salted water. Serve it instead of rice with hearty stews. Almost all forms of barley utilize the whole grain — except for pearl barley, which has been polished to remove Additionally, barley packs lignans, a group of antioxidants linked to a lower risk of cancer and heart Soaking and sprouting may also increase vitamin, mineral, protein and antioxidant levels.

Sophie Godwin shows you how to cook perfect pearl barley so you can make delicious soups, stews and salads. Vegetable and Pearl Barley Soup - a hearty comforting soup packed with vegetables and delicious flavours. Heat a deep pot over medium-high heat and spray with cooking oil spray. You can cook Pearl Barley Veggie Soup (antioxidant boosting and no oil) using 11 ingredients and 6 steps. Here is how you achieve it.

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

1. Prepare 1 of medium Onion (1cm cubes).
2. It's 1 of leek (4 cm thin strips).
3. It's 2 of medium carrots (4cm thin strips).
4. You need 1 of tomato (2cm chunks).
5. You need 1/2 of small cabbage (3cm chunks).
6. Prepare 50 g of puy lentils (rinsed).
7. You need 70 g of pearl barley (rinsed).
8. Prepare 1 clove of garlic.
9. Prepare 1 tsp of herbs (thyme).
10. Prepare 800-1000 ml of filtered water or vegetable stock.
11. Prepare 2 tsp of vegetable bouillon (if not using vegetable stock).

Add the onions and leek and fry to soften. Add all other ingredients (except the barley). Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®. Easy to change the veggies in this dish and make it your own.

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

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..

Adding beans spinach or lentils would all be great. My girlfriend just told me to take it away. One of my favorite soup recipes comes from my mother-in-law. When I married her wonderful son, she gave me her recipe for lentil barley soup (because it The recipe is incredibly simple and extremely healthy. It contains lots of fiber from the lentils and barley, antioxidants from the tomatoes and garlic.