Barley, Carrot & Parsley Soup

Name: Barley, Carrot & Parsley Soup
Total time: 65 min
Yield: 4 servings
Ingredients: 80 g Pearl barley; 180 g Carrot; 100 g Onion; 1 clove Garlic; 1 tbsp Olive oil; 1 tbsp Tomato paste; 1000 ml Vegetable stock; 200 ml Water; 0.25 tsp Ground turmeric; 15 g Fresh parsley; 0.5 whole Lemon; 0.25 tsp Black pepper

Pearl barley gives this small bowl of carrot and tomato broth a comforting bite, with lemon and parsley at the finish.

65 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pearl barley80 g
Carrot180 g
Onion100 g
Garlic1 clove
Olive oil1 tbsp
Tomato paste1 tbsp
Vegetable stock1000 ml
Water200 ml
Ground turmeric0.25 tsp
Fresh parsley15 g
Lemon0.5 whole
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Barley contains gluten. Check stock for celery, wheat and other allergens.

Method

Prepare the pot

Rinse the barley in a sieve. Wash the produce, peel and finely dice the carrot and onion, mince the garlic and chop the parsley.

Build the base

Warm the oil in a saucepan over medium heat. Cook onion and carrot for 7–8 minutes, stirring. Add garlic, tomato paste and turmeric and cook for 1 minute.

Simmer the barley

Pour in stock and 200 ml water. Add barley and pepper, bring to a boil, then simmer partially covered for 35–45 minutes, stirring occasionally, until the barley is tender with a slight chew. If your packet specifies longer, continue until tender; add a small splash of water if needed to keep it soupy.

Finish brightly

Stir in the parsley and 1 tbsp juice squeezed from the lemon. Simmer for 2 minutes, then divide into four starter bowls. Refrigerate leftovers in shallow containers within 2 hours and reheat until steaming hot throughout.

Use pearl barley, not pot barley, which takes longer to soften.

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