Description
A hearty and nutritious Vegetable Barley Soup packed with fresh vegetables, tender barley, and aromatic herbs. This comforting soup is perfect for a healthy lunch or dinner, offering a delicious blend of flavors and textures.
Ingredients
Scale
Main Ingredients
- 1 tablespoon oil
- ½ onion diced
- 5 ribs celery chopped
- 2 carrots sliced
- 2 garlic cloves minced
- 1 cup barley
- 2 cups broccoli florets
- 7 cups vegetable broth
- Handful cilantro chopped
- Red chili flakes to taste (optional)
Instructions
- Heat Oil and Sauté Onion: In a large pot, heat the oil over medium heat. Add the diced onion and sauté for 1 minute until slightly softened.
- Add Celery and Carrots: Add the chopped celery and sliced carrots to the pot. Continue sautéing for 4 minutes until the vegetables start to soften.
- Stir in Garlic: Add the minced garlic and sauté for an additional 1 minute, stirring frequently to release the aroma.
- Add Barley, Broccoli, and Broth: Stir in the barley, broccoli florets, and vegetable broth. Increase the heat to medium-high and bring the mixture to a boil.
- Simmer Until Barley is Tender: Reduce heat to medium-low and let the soup simmer for 30 minutes, or until the barley is tender and the flavors are well blended.
- Add Cilantro and Season: Stir in the chopped cilantro. Optionally sprinkle with red chili flakes for a bit of heat.
- Serve Hot: Ladle the soup into bowls and enjoy it warm as a wholesome meal.
Notes
- Use high-quality vegetable broth or bouillon for a richer, more flavorful soup.
- For a thinner soup consistency, add additional vegetable broth.
- Sautéing the vegetables until lightly caramelized enhances the soup’s depth of flavor.
- To keep the soup from thickening too much, cook barley separately and add it just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
