Barley soup with carrot and parsley

Name: Barley soup with carrot and parsley
Prep time: 20 min
Yield: 1 servings
Ingredients: 15 grams pearled barley; 20 grams yellow onion, chopped; 15 grams carrots; 20 ml plain yogurt; 1 teaspoon fresh parsley, minced; 50 ml vegetable stock; 1 teaspoon oil; Salt and pepper to taste

Soup is healthy, filling and an easy way to pack some more vegetables into the day. The crunchy and chewy texture of barley is warming and comforting in this easy homemade vegetarian barley and vegetable soup recipe. NUTRITIONAL BENEFITS: Barley is a whole grain that is a rich source of B vitamins, including niacin, thiamine and pyridoxine. Carrots are a particularly good source of beta carotene, fibre, vitamin K1, potassium and antioxidants.

20 min 1 servings 92 kcal

92 kcal

Calories

2.3 g

Protein

6.6 g

Carbs

5.6 g

Fat

Ingredients

•15 grams pearled barley
•20 grams yellow onion, chopped
•15 grams carrots
•20 ml plain yogurt
•1 teaspoon fresh parsley, minced
•50 ml vegetable stock
•1 teaspoon oil
•Salt and pepper to taste

Method

1
Bring water to a boil in a soup pot. Add barley and let simmer covered for about 25-30 minutes over low heat. Once water has evaporated, remove from heat and set aside.
2
In a stock pot, cook onion in olive oil over medium heat until soft. Add stock and carrots and bring to boil. Reduce to a simmer, cover, and cook for 20 minutes.
3
Add cooked barley and let simmer for another minute or two.
4
Stir in yogurt and seasonings. Serve warm.
5
Over to you:
6
Try this simple and satisfying vegetarian barley soup recipe is made with barley and carrots seasoned with fresh parsley.

Soup