BARLEY PUMPKIN SOUP
Barley Pumpkin Soup is a perfect Vegan Fall Season soup. Healthy, hearty, filling and tasty. Just when there a bit of a nippy chill in the evenings, this soup is so comforting. Usually with soups like this we don't any bread slices or bread sticks as the barley is quite filling.
Ingredients
- 1 cup pot barley soaked overnight
- 1 cup pumpkin cubes small
- ½ cup onion chopped
- 1½ cups mixed vegetables
- ¼ cup celery chopped or sliced
- 3 cloves garlic peeled and chopped
- ½ tsp ginger grated
- 1 tsp salt
- ¼ tsp pepper powder
- 1 sprig sage fresh or dried
- 2 cups vegetable stock
- ¼ tsp turmeric powder
- ½ tsp smoked paprika powder
Instructions
- Soak about ½ cup pot barley in enough water overnight.
- Drain out the water and rinse the soaked barley under running water.
- Prepare all the vegetables.
- Heat olive oil in a pan.
- Add onion and stir fry till it becomes a bit soft.
- Add garlic and ginger. Saute for a few seconds.
- Add the pumpkin, celery, mixed vegetables and sage. Give it a good mix.
- Add the soaked barley.
- Add salt and stock. Mix well.
- Bring the soup mixture to a gentle boil.
- Reduce the heat and cover the pan.
- Allow the soup to simmer over low heat till the barley is cooked. This will take about 20-30 minutes. If you want the barley al dente then it will be ready in 20 minutes.
- Once the barley and vegetables are cooked, add pepper, paprika, turmeric powders.
- Serve the hot soup on its own or with some toast or bread sticks.
Notes
- Add vegetable of your choice.
- Add herbs of your choice. Can use fresh or dried herbs.
- For a gluten free replace the barley with quinoa, amaranth, millets, buckwheat or rice.