Pearl Barley and Rainbow Vegetable Soup

Pearl_Barley_Rainbow_Vegetable_Soup_Recipe_001

This is one of the most flavourful soup you could have, it has so many veggies, grains and goodness, that you won’t know what hit you!

This is one of the perfect things to freeze and have a little when you’re cold or just needing something to fill your tunny, or even as a weekly lunch. I love having this during the week when I get too lazy to cook, but I want to eat something on the spot.

Pearl_Barley_Rainbow_Vegetable_Soup_Recipe_002

This soup has so much tastes that it will be an amazing experience. When I tasted it, it was like, sweet, salty, sour and all the rest I can imagine. Plus, I just love what all the spices do to this dish. So good!

Also, one thing you can do is soak the pearl barley and brown rice in water overnight, that will make it cook faster.

Pearl_Barley_Rainbow_Vegetable_Soup_Recipe_003

Pearl Barley and Rainbow Vegetable Soup

1 cup pearl barley
1/2 cup brown rice
8 cups water
2 medium/large carrots (approx 2 cups)
2 1/2 cups diced butternut squash/pumpkin
2 1/2 cups diced sweet potatoes (or purple yams)
1 large onion
1 potato
2 tablespoons Shaoxing cooking wine (or dry sherry)
2 tablespoons soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sesame oil
1 teaspoon tabasco sauce
1/2 teaspoon lemon juice
1 1/2 teaspoon salt
4 large white mushrooms
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon allspice
1/2 teaspoon ginger powder
1/2 teaspoon dill
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon ground fennel seeds (or whole)
1 sweet chili (or jalapeno pepper)
1 teaspoon chopped chives
1 cup frozen peas

Dice the pumpkin, sweet potatoes, potato and onion in cubes.

Pearl_Barley_Rainbow_Vegetable_Soup_Recipe_004

Add about eight cups of water in a large (giant) pot. Add the pearl barley, brown rice and carrots. Bring it to a boil, which can take 10-15 minutes, and then add the butternut squash/pumpkin, sweet potatoes, onions and potato.

Stir for a minute and add the cooking wine, soy sauce, olive oil, balsamic vinegar, sesame oil, tabasco sauce, ginger and salt and turn the heat to medium high. Turn the heat to medium/medium high (4-5) Cover the lid and let it simmer.

Slice the mushrooms and rinse the frozen peas, then draining the water. Chop the sweet green chili/jalapeno pepper into small pieces.

Pearl_Barley_Rainbow_Vegetable_Soup_Recipe_005

After the soup has been simmering for about 20 minutes, add the mushrooms. Simmer for another 20 minutes, then add the green chili/jalapeno pepper and the spices, including the garlic powder, paprika, allspice, ginger powder, dill, black pepper, oregano and fennel seeds.

Stir for a couple of minutes and finally, add the peas and chives and simmer for a final 10 minutes. It’s important for the peas and chives to go in last as green veggies quickly lose their colour if they’re left to cook for too long.

Pearl_Barley_Rainbow_Vegetable_Soup_Recipe_006

Pearl Barley and Rainbow Vegetable Soup
Serves: 10
 

Ingredients
  • 1 cup pearl barley
  • ½ cup brown rice
  • 8 cups water
  • 2 medium/large carrots (approx 2 cups)
  • 2½ cups diced butternut squash/pumpkin
  • 2½ cups diced sweet potatoes (or purple yams)
  • 1 large onion
  • 1 potato
  • 2 tablespoons Shaoxing cooking wine (or dry sherry)
  • 2 tablespoons soy sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon tabasco sauce
  • ½ teaspoon lemon juice
  • 1½ teaspoon salt
  • 4 large white mushrooms
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon allspice
  • ½ teaspoon ginger powder
  • ½ teaspoon dill
  • ½ teaspoon black pepper
  • ½ teaspoon oregano
  • ½ teaspoon ground fennel seeds (or whole)
  • 1 sweet chili (or jalapeno pepper)
  • 1 teaspoon chopped chives
  • 1 cup frozen peas

Instructions
  1. Dice the pumpkin, sweet potatoes, potato and onion in cubes.
  2. Add about eight cups of water in a large (giant) pot. Add the pearl barley, brown rice and carrots. Bring it to a boil, which can take 10-15 minutes, and then add the butternut squash/pumpkin, sweet potatoes, onions and potato.
  3. Stir for a minute and add the cooking wine, soy sauce, olive oil, balsamic vinegar, sesame oil, tabasco sauce, ginger and salt and turn the heat to medium high. Turn the heat to medium/medium high (4-5) Cover the lid and let it simmer.
  4. Slice the mushrooms and rinse the frozen peas, then draining the water. Chop the sweet green chili/jalapeno pepper into small pieces.
  5. After the soup has been simmering for about 20 minutes, add the mushrooms. Simmer for another 20 minutes, then add the green chili/jalapeno pepper and the spices, including the garlic powder, paprika, allspice, ginger powder, dill, black pepper, oregano and fennel seeds.
  6. Stir for a couple of minutes and finally, add the peas and chives and simmer for a final 10 minutes. It’s important for the peas and chives to go in last as green veggies quickly lose their colour if they’re left to cook for too long.

 

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>