Ingredients
1/2 cup of Barley
2 to 21/2 cups - cut vegetables ( mushroom, yellow squash, zucchini, carrot, cauliflower etc. anything you have)
1 - medium sized onion
1 - large tomato
3 pieces of garlic
few sprigs of basil or 1 teaspoon freeze dried basil
a teaspoon of chili flakes
salt, pepper
1 vegetable bouillon cube
Method
Boil barley with water in a pressure cooker for 3/4 whistles and keep it at low for 15 minutes. You could alternatively just open boil it for 40/45 minutes.
In a pot saute onions in oil. Add garlic after few minutes. When onions are soft add tomato and saute for few minutes. Add the cut vegetables and saute them till they are soft and when the water from the vegetables are released. Now add chili flakes, salt, pepper, basil. Pour enough water and add the bouillon cube. Boil for few minutes. Add the cooked barley to this. Boil for few minutes. The barley and bouillon give the creamy texture for the soup. Garnish with fresh basil.
1/2 cup of Barley
2 to 21/2 cups - cut vegetables ( mushroom, yellow squash, zucchini, carrot, cauliflower etc. anything you have)
1 - medium sized onion
1 - large tomato
3 pieces of garlic
few sprigs of basil or 1 teaspoon freeze dried basil
a teaspoon of chili flakes
salt, pepper
1 vegetable bouillon cube
Method
Boil barley with water in a pressure cooker for 3/4 whistles and keep it at low for 15 minutes. You could alternatively just open boil it for 40/45 minutes.
In a pot saute onions in oil. Add garlic after few minutes. When onions are soft add tomato and saute for few minutes. Add the cut vegetables and saute them till they are soft and when the water from the vegetables are released. Now add chili flakes, salt, pepper, basil. Pour enough water and add the bouillon cube. Boil for few minutes. Add the cooked barley to this. Boil for few minutes. The barley and bouillon give the creamy texture for the soup. Garnish with fresh basil.
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