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We hope you got insight from reading it, now let’s go back to pearl barley veggie soup (antioxidant boosting and no oil) recipe. You can cook pearl barley veggie soup (antioxidant boosting and no oil) using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):
- Use 1 medium Onion (1cm cubes)
- Prepare 1 leek (4 cm thin strips)
- Get 2 medium carrots (4cm thin strips)
- You need 1 tomato (2cm chunks)
- Get 1/2 small cabbage (3cm chunks)
- Provide 50 g puy lentils (rinsed)
- Get 70 g pearl barley (rinsed)
- Get 1 clove garlic
- Provide 1 tsp herbs (thyme)
- Get 800-1000 ml filtered water or vegetable stock
- Take 2 tsp vegetable bouillon (if not using vegetable stock)
Steps to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):
- In a saucepan spread the chopped onions. Spread the garlic, leek and carrots on top, making layers of vegetables.
- Heat the vegetables gently at low heat for about 10 minutes until they are tender.
- 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).
- Lower the heat and simmer the soup for 25 to 30 minutes. Add the cabbage and simmer for further 10 minutes.
- Serve the soup with a sprinkle of parsley, cheese or a drizzle of chilli oil.
- *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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