Vegetable Barley Soup
A light, homestyle vegetable soup thickened with FIBO Diamond Barley — warming, filling and ready in about 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 3
Method
Mix the Diamond Barley with the cold water to make a smooth paste. Keep aside.
Heat the ghee in a pot. Add the garlic and onion and sauté for 2 minutes until soft.
Add the vegetables and sauté for another 2–3 minutes.
Pour in the water or stock, add salt and bring to a boil. Simmer for 5–6 minutes until the vegetables are just tender.
Stir the barley paste once more and pour it into the simmering soup, stirring all the time.
Simmer for 4–5 minutes more, stirring now and then, until the soup turns slightly thick and silky.
Add the pepper and lemon juice, taste for salt, and garnish with coriander. Serve hot.
Barley has long been used to thicken soups. With FIBO Diamond Barley you get a silky, hearty soup without cream or cornflour — just vegetables, a few spices and a spoon of barley.
Tips
- Paste first, always. Adding the barley as a cold-water paste keeps the soup smooth.
- Adjust the body: add another tablespoon of barley paste for a thicker soup, or a little hot water to thin it.
- Make it heartier: add boiled rajma, chana or a handful of paneer cubes for a one-bowl meal.
Make it your own
Use whatever vegetables are in season — pumpkin, spinach or tomato all work well. A pinch of roasted jeera powder at the end adds a lovely warmth.
