Ingredients
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1 chopped Onions
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*1 Cup Pearl BarleyReplace with buckwheat for gluten free choice
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1 Carrots
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1 Zucchini
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3-4 Celery
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1 (optional) White Potatoes
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1 Big Portobello Mushrooms
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Atlantic Sea Salt
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Freshly Ground Black Pepper
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1-2 TSP Turmeric
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2 TBSP Extra-Virgin Olive Oil
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Or filtered water Organic Vegetable Stock
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handfull Fresh Parsley
Directions
I make this Pearl Barley and Mushrooms Soup in cold winter days. This is a real substantial soup. I serve it with a salad for a complete healthy meal. It’s a great dish I can serve for vegans and vegetarians too. This is a really healthy add on for your meal. I add plenty of healthy veggies in this soup like, for example, celery, mushrooms, carrot, onions, and zucchini.
Making the soup is really simple and anyone can make it at home. To make this pearl barley and mushrooms soup all you need to do is cut the veggies and cock them with some spices, I let it boil for about 30-35 min and so it’s all cocked together until it’s ready to eat. What I love about this barley soup is that it absorb the taste of the spices and veggies, therefore, it even tastes better the next day.
Pearl barley is a whole grain that is very popular in Italian dishes, for instance, risotto. It is important to know that the pearl barley is not gluten-free, however, it’s gluten content is low. If you suffer from celiac this is not for you. I recommend replacing the pearl barley with buckwheat which is completely gluten free and tastes great in this soup as well.
Especially in the cold winter days, soup is a great choice to start the meal, warm up and load up your veggies intake. Another classic full of protein soup you should try is the sweet potato and lentils soup, AKA, the orange soup.
Steps
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1
Done
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1. Cut all the vegetables |
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2
Done
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1. Add the vegetable stock or water and bring to boil
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