Vegan Barley Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large onions
- 2 cloves garlic
- 3 medium carrot (s)
- 1 tablespoon rapeseed oil
- 2 teaspoons turmeric
- some black pepper
- 1 ¼ liters water
- 125 ml barley
- 1 tablespoon, heaped chives or wild garlic, dried
- 1 tablespoon tomato paste
- 1 tablespoon., Leveled vegetable stock powder
Print Recipe
Pin Recipe Instructions
- Peel and chop the onions, garlic and carrots.
- Heat the rapeseed oil in a saucepan, then fry the onions and garlic with turmeric and pepper for about 5 minutes while stirring. Add the carrots and fry briefly. Boil water and pour it over the vegetables. Add the barley and simmer covered for about 30 minutes, until the barley barley is nice and soft. Add the soup powder, tomato paste and chives (or wild garlic) and simmer for another 5 minutes.
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