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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Great simple comfort food. Good for you, too! For the vegan version, simply substitute a plant-based oil such as coconut or walnut for the butter when you saute the onions. Ingredients:
2 (28 ounce) bottles tomato puree |
6 cups water or 6 cups vegetable stock |
2 large yellow onions |
3 tablespoons butter (sub a plant-based oil for vegan soup) |
1 cup barley (uncooked) |
1 (14 ounce) can coconut milk |
3 teaspoons curry powder |
1 teaspoon cumin |
1 teaspoon ground celery seed |
1 teaspoon salt |
1 teaspoon red pepper |
1 teaspoon white pepper |
Directions:
1. Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
2. Add spices and stir 'til fragrant.
3. Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
4. Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
5. This soup is GREAT with a grilled cheese sandwich.
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