Barley and Vegetable Soup
This nutritious, warming and slightly bitter soup is particularly helpful for promoting fluid and fat metabolism.
Elaine’s tip: If you’re short on time omit the barley, the soup can then simmer for 20 minutes only.
¼ cup barley
2 tablespoons oil
1 large onion, chopped
2 celery sticks, thinly sliced
3 carrots, thinly sliced
2 garlic cloves, crushed
1 turnip, chopped
1 cup green beans, cut into 2.5cm lengths
bouquet garni
6 cups water or vegetable stock
1 tablespoon shoyu/ soya sauce
salt and pepper
4 tomatoes, skinned and chopped
2 tablespoons chopped parsley
Method
Soak the barley in cold water to cover for 1 hour. Drain well and set aside.
Heat the oil in a pan, add the onion and fry until softened. Add the celery, carrots, garlic and turnip. Cover and cook gently for 10 minutes, shaking the pan occasionally.
Add the soaked barley, green beans, bouquet garni, water/stock, shoyu, and salt & pepper to taste. Cover and simmer for 45 minutes, until tender.
Add the tomatoes and parsley and cook for a further 10 minutes. Remove the bouquet garni and serve.
