Although it is now the tail end of the cold winter season, we are still enjoying some soup at least twice every week. My girls really love the homemade minestrone soup, whilst the hubby is a super fan of the homemade roasted tomato soup. Last night I tried this healthy barley soup recipe, for the first time and it was definitely a hit.
I try by all means to stick with the healthy soup recipes, and this is one of them. Not only does it have whole grains which are high in fiber, you also get a healthy serving of fresh vegetables. The relatively long list of ingredients allows you to use as many or as few as you want. For example, I didn’t have some spring onions, therefore I had no choice but to exclude them.
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Here’s What You’ll Need:
- whole barley
- celery stalk
- onion
- carrots
- tomato
- garlic cloves
- chicken broth or vegetable broth
- water
- ginger
- spring onions
- avocado oil or cooking oil
- dried thyme
- salt
- pepper
- sharp knife
- cutting board
- large pot
Your fresh veggies will need to be washed before you start preparing your soup. Finely dice the celery, onion, carrots and tomato. As for the ginger and the garlic, finely chopped will do.The recipe is pretty simple, begin by sauteing your ginger and garlic in the large pot.
The onions go in next and they are sauteed until they become that light golden brown color. Then you just dump in everything else, except the spring onions. Leave to simmer on low heat for about half an hour and voila, your soup is ready. Enjoy! 🙂
You can get the full recipe on the Watch What You Eat blog, here…
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