Summary

Ingredients

• 50 g barley (barley rains)
• 1 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 3 carrot (s)
• 4 stalks celery
• 200 g spinach, frozen
• 200 ml vegetable stock
• salt and pepper
• 125 g soy yourt (yourt alternative)
• 1 teaspoon cumin
• 1 teaspoon paprika powder

Print Recipe Pin Recipe

Instructions

1. In preparation for cooking, the barley grains should soak in plenty of water for at least 3 hours.
2. At the beginning, cook the barley in boiling water for about 20 minutes and then take the spinach out of the freezer and set it aside for the time being.
3. While the barley is boiling, cut the onion and garlic as small as possible. Cut the carrots and celery into thin pieces. Now sauté the onion and garlic pieces in oil in a saucepan. Then add the carrot and celery, sweat briefly and deglaze with the broth. Let everything simmer for 5 minutes with the lid closed.
4. During this time, the soy yoghurt can be mixed with cumin and paprika powder and also seasoned with salt. Now let the yoghurt steep in peace.
5. Finally, the spinach can be added to the other vegetables and simmer for another 10 minutes. When the barley is cooked, drain it, transfer it to the other saucepan and let everything simmer for another 10 minutes.
6. At the end, place the barley vegetables on a deep plate and serve with soy yoghurt.