Pearl Barley Soup Recipe

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Ingredients:

Serving

1 large carrot, diced
2 sticks celery, diced
10 small baby onions, peeled and whole
1/2 leek, chopped
1 swede, diced small
2 bay leaves
2 sprigs thyme
1/2 cup barley , parboiled (boil in water 20-30 minutes and drain)
2 liters vegetable stock
6 tomatoes, peeled & chopped
1/8 cabbage, chopped very finely
1 tbsp dry sherry
1/4 tsp ground coriander
1/2 cup peas
6 brussels sprouts, blanched and cut into quarters lengthways
1/4 bunch parsley, chopped
3 tbsp parmesan cheese, grated
fresh ground black pepper

Directions:

Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.12 Kcal (520 kJ)
Calories from fat	7 Kcal
		% Daily Value*
Total Fat	0.78g	1%
Cholesterol	1.65mg	1%
Sodium	172.73mg	7%
Potassium	476.53mg	10%
Total Carbs	24.34g	8%
Sugars	7.29g	29%
Dietary Fiber	6.35g	25%
Protein	4.83g	10%
Vitamin C	35.7mg	59%
Vitamin A	0.1mg	3%
Iron	0.8mg	5%
Calcium	76.8mg	8%

Amount Per 100 g
Calories	56.77 Kcal (238 kJ)
Calories from fat	3.2 Kcal
		% Daily Value*
Total Fat	0.36g	1%
Cholesterol	0.75mg	1%
Sodium	79mg	7%
Potassium	217.95mg	10%
Total Carbs	11.13g	8%
Sugars	3.34g	29%
Dietary Fiber	2.9g	25%
Protein	2.21g	10%
Vitamin C	16.3mg	59%
Iron	0.4mg	5%
Calcium	35.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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