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Pearl Barley Veggie Soup (antioxidant boosting and no oil)
Pearl Barley Veggie Soup (antioxidant boosting and no oil)

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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 make pearl barley veggie soup (antioxidant boosting and no oil) you only need 11 ingredients and 6 steps. Here is how you do it.

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