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Barley Vegetable Soup

Ingredients

  • Barley 1 cup (soak overnight)
  • Vegetable Oil (5 tablespoons)
  • Garlic (finely chopped)  2 cloves
  • Onion ×1 large (chopped)
  • Green Peas  ½ cup
  • Carrots (chopped)  ×2
  • Potatoes ×3 medium sized (chopped)
  • Green Beans 1 cup (chopped)
  • 3 finely chopped Cabbage Leaves

Spices

  • Turmeric Powder 1 teaspoon
  • Red Cayenne Pepper Powder ¼ teaspoon
  • Yellow Mustard Powder 1 teaspoon
  • Black Pepper 1 teaspoon
  • Salt to taste
  • 2 Maggie Cubes
  • Cumin seeds 1 teaspoon
  • Fennel seeds ¼ teaspoon

Method

  1. Soak a cup of pearl barley in water overnight for quick cooking time, then drain water.
  2. Add 5 tablespoons of vegetable oil in a large pot. Heat on a medium heat until hot.  Fry chopped garlic in oil for 30 seconds.
  3. Add chopped onions and fry until translucent for approximately 3 minutes.
  4. Add chopped vegetables; carrots, chopped green beans, 3 finely chopped cabbage leaves, peas, chopped potatoes and fry for 3 minutes. NB: Any vegetable can be added for choice.
  5. Add salt to taste, 1 teaspoon Tumeric powder, ¼ teaspoon Red Cayenne pepper powder, 2 Maggie cubes, 1 teaspoon yellow Mustard powder and Black Pepper.  Mix spices with vegetables and after 3 minutes add drained barley.  Mix well with the vegetables. Then add 4 cups of water until covers the top of vegetables.  Boil for 15 minutes until cooked.
  6. In a separate pan, add 1 tablespoon of oil and fry cumin seeds, fennel seeds, until the seeds crackle for 1 minute.  Add this mixture to soup and stir.   This is to add flavour to the soup.  Garnish with chopped fresh Coriander leaves.

 

 

 

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