Soups & creams
Barley and vegetable soup
Rustic pearl barley soup with winter vegetables.
VegetarianVegan
Ingredients
- 150 g pearl barley
- 1 onion
- 2 carrots
- 1 celery stalk
- 1 leek
- 150 g cabbage, julienned
- 200 g crushed tomato
- 1.3 l vegetable stock
- 30 g extra virgin olive oil
- 1 bay leaf
- Salt and pepper to taste
Step-by-step
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- Put the onion, carrots, celery and leek in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Add the crushed tomato and saute 3 min/100°C/spoon speed.
- Add the barley, the cabbage, the stock, the bay leaf and the salt.
- Set 35 min/100°C/reverse/spoon speed.
- Check that the barley is tender and adjust the salt.
- Remove the bay leaf and serve very hot.
Tips
- The barley thickens the soup and adds a pleasant texture.
- For a gluten-free version replace the barley with rice or quinoa.
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