Pearl Barley Vegetable Soup Recipe
If you’re looking for a comforting, wholesome, and nourishing soup that not only satisfies but also provides a healthy dose of fiber, vitamins, and minerals, then this Pearl Barley Vegetable Soup is the perfect dish. Combining the chewy texture of barley with a medley of vegetables and a rich, savory broth, this soup makes for an ideal side dish or a light meal on any day of the week.
The pearl barley soaks up the flavors of the vegetables and stock, creating a hearty and filling bowl of goodness that is both gluten-free and nutritious. Whether you’re seeking a healthy option for dinner or a satisfying snack, this soup will hit the spot.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Barley (seeds) | 1/2 cup | Soaked for 5 to 6 hours |
| Extra Virgin Olive Oil | 1 teaspoon | |
| Onion | 1, finely chopped | |
| Garlic | 2 cloves, finely chopped | |
| Celery | 1 stalk, finely chopped | |
| Carrot (Gajjar) | 1, diced small | |
| Potato (Aloo) | 1, peeled and diced small | |
| Button mushrooms | 200 grams, quartered | |
| Bay leaf (Tej Patta) | 1 | |
| Vegetable stock | 4 cups | |
| Parsley leaves | For garnishing | |
| Whole Black Peppercorns | 1 teaspoon, coarsely grounded | |
| Salt | To taste | |
| Red Chilli Powder | To taste |
Preparation Time:
- 20 minutes
Cooking Time:
- 30 minutes
Total Time:
- 50 minutes
Servings:
- 2
Cuisine:
- Continental
Course:
- Side Dish
Dietary Information:
- Gluten-Free
Instructions:
-
Soak the Barley:
Begin by soaking the barley seeds for at least 5 to 6 hours. This step is essential as it helps soften the barley and reduces cooking time, ensuring that the grains cook evenly and quickly when preparing the soup. -
Prepare the Vegetables:
While the barley is soaking, prepare your vegetables. Finely chop the onion, garlic, and celery. Dice the carrot and potato into small pieces. Quarter the button mushrooms and set everything aside. -
Cooking the Soup:
If you have vegetable stock prepared, great! If not, you can use water, but be sure to adjust the seasonings later to make up for the lack of flavor in the water.- Heat the extra virgin olive oil in a pressure cooker over medium heat. Once the oil is hot, add the chopped onion, garlic, and celery. Sautรฉ them for about 2-3 minutes until they become fragrant and tender.
- Add the remaining ingredients: carrot, potato, button mushrooms, bay leaf, soaked barley, vegetable stock, and black peppercorns. Stir well to combine all the ingredients.
- Taste the soup and adjust the salt and red chili powder to your liking.
-
Pressure Cooking:
Cover the pressure cooker with its lid, ensuring the weight is in place. Bring it to a high heat and cook for about 3 to 4 whistles, indicating that the soup has reached the right pressure. Afterward, reduce the heat to low and simmer for an additional 5 to 10 minutes to allow the flavors to meld and the barley to cook thoroughly. -
Rest the Cooker:
After simmering, turn off the heat and allow the pressure cooker to rest. The cooking process will continue as long as there is pressure inside the cooker. Allow the pressure to release naturally before opening the lid. -
Final Touches:
Once the pressure has fully released, carefully open the pressure cooker. Give the soup a good stir, ensuring that the barley is fully cooked through. If the barley is still a bit firm, you can close the lid again and cook for a few more minutes under pressure. Taste the soup again to ensure the seasoning is perfect. -
Serve:
Ladle the hot Pearl Barley Vegetable Soup into bowls, garnish with freshly chopped parsley leaves for a burst of color and freshness, and serve immediately.
Serving Suggestions:
This hearty soup can be served on its own as a light meal or paired with a side of Masala French Toast for a more filling dish. The warmth of the soup, combined with the crispiness of the toast, makes for a delightful combination that’s sure to please.
Additional Tips:
- Barley Texture: If you prefer a thicker soup, you can mash a small portion of the barley and vegetables after cooking, or blend part of the soup to create a creamier texture.
- Vegetable Variations: Feel free to switch up the vegetables based on what you have on hand. Sweet potatoes, zucchini, or even greens like spinach can work wonderfully in this soup.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- Pressure Cooker Alternative: If you donโt have a pressure cooker, you can use a regular pot. Simply bring everything to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until the barley is tender.
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~190 |
| Protein | ~7g |
| Carbohydrates | ~35g |
| Fiber | ~6g |
| Fat | ~4g |
| Sodium | ~600mg |
| Potassium | ~700mg |
Enjoy this warm, wholesome, and nutritious Pearl Barley Vegetable Soup as a comforting meal thatโs perfect for a cozy dinner or a light lunch!
