Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, pearl barley veggie soup (antioxidant boosting and no oil). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something which I’ve loved my entire life.

This pearl barley soup is suitable for vegans, low in fat and calories and is also cholesterol free. What a perfect soup for this time of year too. As we approach the colder months of the year and we all look to more comforting recipes.

To get started with this particular recipe, we must prepare a few ingredients. You can have pearl barley veggie soup (antioxidant boosting and no oil) using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):

1. Make ready 1 medium Onion (1cm cubes)
2. Take 1 leek (4 cm thin strips)
3. Get 2 medium carrots (4cm thin strips)
4. Take 1 tomato (2cm chunks)
5. Take 1/2 small cabbage (3cm chunks)
6. Make ready 50 g puy lentils (rinsed)
7. Take 70 g pearl barley (rinsed)
8. Prepare 1 clove garlic
9. Make ready 1 tsp herbs (thyme)
10. Make ready 800-1000 ml filtered water or vegetable stock
11. Make ready 2 tsp vegetable bouillon (if not using vegetable stock)

It is the perfect Winter comfort food and a great vegetarian recipe. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Stir in the water, broth, barley, bay leaf and seasonings.

Instructions 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.

There is something so comforting about soup and this homemade vegetable barley is no exception. The thing I love about soup is that it's forgiving. Add or subtract almost anything and it will still be delicious. This recipe is my basic go-to, though I often switch it up depending on which vegetables I have at a given time. Pour the vegetable broth into a large pot.

So that’s going to wrap this up with this special food pearl barley veggie soup (antioxidant boosting and no oil) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!