Barley Vegetable Soup is a warming, delicious vegetarian soup brimming with barley and veggies. It’s super simple and quick to make. Here is how to make vegetable barley soup.
Barley Vegetable Soup is a warming, delicious vegetarian soup brimming with barley and veggies. Mildly fragrant, healthy and loaded with the goodness of a multitude of vegetables, the soup is quick to put together and brings together a barley broth in white wine beautifully.
White wine is often used in Italian cooking, since it adds a depth of flavor, while barley is a diuretic and detoxifies the system. Leeks, potatoes and mushroom add their own starchiness to it.
Soups made using barley and vegetable, make for delicious vegetable soups or barley soups and that’s without a doubt. It is such a joy to slurp cups full of such healthy soups recipes. A cup of soups vegetable and a cup barley is all you need to make this delicious soup. Add this kind of enriching vegetables recipes in your foodie list and you are sure to bless me later.
White wine is something I have used in other recipes as well. Desserts like Strawberry Jelly with White and Dark Chocolate Mousse topped with White Wine macerated Strawberries get a unique taste with a sprinkle of white wine, while Spaghetti and Turkey Meatballs with Tomato and Wine Sauce is delicately flavored.
White wine is also used in the cooking of seafood and other light meats, while red wine accompanies or is used in the cooking of beef and red meats. Here is how to make Barley Vegetable Soup.
Barley Vegetable Soup Recipe
Barley Vegetable Soup
Barley Vegetable Soup is a warming, delicious vegetarian soup brimming with barley and veggies.
- 1 tsp Butter
- 1 tsp Olive oil Extra virgin
- 1 tsp Garlic Chopped
- 2 tbsp Onion Chopped
- 2 tbsp Carrots Chopped
- 2 tbsp Leek Chopped
- 1 small size Potato Chopped
- 50 g Mushroom Chopped
- 2 tbsp Peas
- 2 Bay leaves
- 2 tbsp White wine
- 3 cups Vegetable stock
- 2 tbsp Tomato puree
- 3 tbsp Barley
- 1/2 tsp Smoked paprika
- 1 tbsp Fresh parsley Chopped
- Salt To taste
Heat butter and olive oil in a pan.
Add garlic and onion and cook for a minute.
Add carrot, leek, potato, mushroom and peas and cook for a minute.
Now add bay leaf and white wine and cook for a minute.
Add veg stock, tomato puree and barley.
Simmer the heat and cover and cook until barley is nicely cooked.
Add some water if the soup has thickened a lot.
Add smoked paprika, fresh parsley and salt and mix well.
Serve the soup hot with toasted bread.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.