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Before you jump to Pearl Barley Veggie Soup (antioxidant boosting and no oil) recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial With Regard To Your Health.
On TV and in magazines everyone is telling you to eat an apple a day, however, have you ever asked yourself why? Many people have lived with this philosophy for many years, and they also pass this on to their children. You will even find that men and women in other country’s also follow this simple rule and they do not know why. In this post we are going to be taking a look at apples to see if they really are a food which will help to keep you healthy.
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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. To cook pearl barley veggie soup (antioxidant boosting and no oil) you only need 11 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Pearl Barley Veggie Soup (antioxidant boosting and no oil):
- Take 1 medium Onion (1cm cubes)
- Take 1 leek (4 cm thin strips)
- Prepare 2 medium carrots (4cm thin strips)
- Use 1 tomato (2cm chunks)
- Provide 1/2 small cabbage (3cm chunks)
- Get 50 g puy lentils (rinsed)
- Provide 70 g pearl barley (rinsed)
- Prepare 1 clove garlic
- Take 1 tsp herbs (thyme)
- Use 800-1000 ml filtered water or vegetable stock
- You need 2 tsp vegetable bouillon (if not using vegetable stock)
Instructions 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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