Barley Vegetable Soup
A light, comforting barley vegetable soup made with soaked and pressure-cooked barley, a little butter, garlic, cumin and mixed vegetables, thickened naturally with ground barley. Filling, high in fibre and great for weight-loss and diabetic-friendly meal plans.
Ingredients
- 1/2 cup Barley (soaked for 2 hours)
- Water (for cooking and adjusting consistency)
- 1 tbsp Butter
- 2 to 4 cloves Garlic (minced)
- 1/4 cup Onions (finely chopped)
- 1/2 tbsp Cumin seeds
- 1 small Carrot (chopped)
- 4 to 6 Beans (chopped)
- 1/4 cup Green peas
- 1/4 cup Cabbage (finely chopped)
- Salt (for taste)
- 1/2 tsp Pepper powder
- Coriander leaves (for garnishing)
Instructions
- Wash 1/2 cup barley and soak it in water for about 2 hours.
- Pressure cook the soaked barley with water for 2 whistles. Strain, reserving both the barley water and the cooked barley.
- Heat 1 tbsp butter in a pan. Sauté the garlic, onion and cumin seeds until aromatic.
- Add the carrot, beans, green peas, cabbage and salt. Sauté for 2–3 minutes.
- Pour in the strained barley water and add about 1 tbsp of the cooked barley.
- Grind the remaining cooked barley with a little water into a smooth paste and add it to the pan.
- Add about 1 cup water to adjust the consistency, add the pepper powder and simmer until the vegetables are tender.
- Garnish with coriander leaves and serve hot.
Video
Notes
🥗 Nutrition per serving (approx.): Calories 175 kcal | Protein 5 g | Carbohydrates 31 g | Fat 4 g | Fibre 7 g
- Soaking the barley shortens the cooking time and makes it softer.
- Grinding part of the cooked barley thickens the soup without cream or cornflour.
- Add more water if you prefer a thinner soup.
- Nutrition values are approximate estimates per serving.
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