Barley soup
Barley is high in fibre, great source of iron, folate and magnesium. This whole grain resembles wheat berries but is somewhat lighter in color. It is extremely versatile with its rich nut-like flavor and an appealing, chewy consistency. The vegetable broth, barley and lots of veggies make this soup hearty and filling. A perfect winter treat!
What you'll need :
2 cloves of garlic/ 1 tsp garlic powder 1 tsp salt 1/2 tsp ground black pepper 1/4 cup barley soaked in water for about 2 hrs 1 large carrot chopped 1 medium capsicum chopped 2 cups vegetable broth/hot water 1 tsp olive oil 4-5 sun dried tomatoes
How to:
Let the pan heat on a low flame. Add the grated garlic when the oil becomes hot. Add the vegetables and stir fry it for about 2 minutes. Add the soaked barley and give it a good mix. Add the vegetable broth or the hot water to this mixture. Bring to a boil, then cover and simmer over medium-low heat for 30 minutes or until the barley is cooked. The soup will be very thick. You may adjust by adding more broth if desired.
Serve the soup with some sun-dried tomatoes and crushed black pepper
