Barley Soup With Spring Greens
How to make the Soup?
This is a wonderful spring soup. You can use any greens that are available.
These measurements are good for 2 servings as the main course:
Here are the ingredients for the Spring Soup:
½ cup of pearl barley, soaked overnight and drained
1 stalk leek
1 stalk of celery
1 or 2 sprigs of thyme or oregano
2 tbsp olive oil/ghee
¾ tsp cumin
¾ tsp fennel
1 tsp freshly grated ginger
½ salt
½ black pepper
3-4 cups hot water or vegetable stock (in which case omit the salt)
2 cups of spinach, 2 cups of kale
Lemon juice
Fresh herbs, i.e. parsley, basil, coriander
How to do it!
Use a heavy bottom pot, heat the oil, add cumin and fennel seeds, and sauté until fragrant.
Add the leek and sauté until translucent; add the celery and continue until it has softened.
Add the barley and grated ginger and keep sauteing for another couple of minutes before adding the hot water/vegetable stock.
If you use kale, add it now to the soup. Spinach can be added towards the end.
Cook the soup until the barley and kale are soft, then add the spinach.
If you are using water, use salt and pepper and lemon juice at the end.
Enjoy the soup with a slice of toasted sourdough bread. I also ate with cooked millet and kitchadi, which worked like a treat.
Katja x
