We were exhausted after rearranging the house with some new furniture. It looked like a makeover of our interiors. We still had a lot to organize and arrange to bring in the cozy and comfortable look for our rooms. A part of our weekend was used in all this. The only peaceful thought was that we had an extra day off and we could mend our tired muscles by sleeping late in the mornings.
After all this hard work we had built an appetite and were famished. Our stomachs longed for something warm and comforting. I knew it was time to make something. I toyed with a few ideas and the easiest one was Soup !!!
Yes, I do make soup all year long; light soup, chilled soup, stew, chili-soup, cream soup, thick rich soup, decadent soup etc etc. But this moment of the year, when the heat is melting us away, the thought of hearty comfort soups,broths and stews is as good as crazy. I remembered reading somewhere about using fresh summer ingredients for soups that will cool our digestive systems in the best possible way. I had the ingredients and the next ten minutes was all I needed to get it ready.
Here’s an interesting, healthy,delicious and filling soup with lots of flavor. The main ingredient is the Barley here. Barley is a cereal grain with infinite benefits. The best one being to soothe and calm your bowels. It is a great source of fibre and the richest source of chromium. Hence it is the best grain that can control blood sugar levels in our bodies, prevent cancer forming cells and control heart issues.
It's so wonderful to create something that challenges everyone's opinions and challenges even meat-lovers' opinions of what can be scrumptious. This recipe is a true keeper. Serve this yummy bowl of goodness with a loaf of crusty bread.
INGREDIENTS:
1/2 cup Barley
1 tbsp Olive oil
1/2 cup Onion finely chopped
2 cloves Garlic minced
1/4 cup Carrot
1/4 cup Celery, chopped
3 Tomatoes
2 tsp Tomato paste
3 cups Vegetable stock/ water
Salt and pepper – To taste
1 small Zucchini cubed
Spinach – A handful, roughly chopped
2 tsp Basil pesto(optional. If you don’t have basil pesto, add a pinch of Italian seasoning.)
1 tsp lemon juice
1-2 tbsp grated cheese to garnish (optional)
2 tsp parsley finely chopped, to garnish (optional)
HOW TO MAKE:
1) To blanch tomatoes – Put the tomatoes in boiling water. Boil for about 1 – 2 minutes or until their skin starts peeling off. Take them out and set aside for 2 minutes. Peel off their skin and remove the seeds and pulp. Chop the flesh and keep aside.
2) Heat oil in a soup pot. Add finely chopped onion and garlic. Saute until onion turns transparent.
3) Add carrot and celery. Sauté for a minute.
4) Add barley, blanched and chopped tomato pieces, tomato paste, vegetable stock or water, salt and pepper to taste.
5) Cover and cook for 10 – 12 minutes until barley is done.
6) Add zucchini and spinach. Cook for a minute.
7) Add basil pesto and mix well. Serve hot.
8) Sprinkle parsley & cheese, while serving (optional)
After all this hard work we had built an appetite and were famished. Our stomachs longed for something warm and comforting. I knew it was time to make something. I toyed with a few ideas and the easiest one was Soup !!!
Yes, I do make soup all year long; light soup, chilled soup, stew, chili-soup, cream soup, thick rich soup, decadent soup etc etc. But this moment of the year, when the heat is melting us away, the thought of hearty comfort soups,broths and stews is as good as crazy. I remembered reading somewhere about using fresh summer ingredients for soups that will cool our digestive systems in the best possible way. I had the ingredients and the next ten minutes was all I needed to get it ready.
Here’s an interesting, healthy,delicious and filling soup with lots of flavor. The main ingredient is the Barley here. Barley is a cereal grain with infinite benefits. The best one being to soothe and calm your bowels. It is a great source of fibre and the richest source of chromium. Hence it is the best grain that can control blood sugar levels in our bodies, prevent cancer forming cells and control heart issues.
It's so wonderful to create something that challenges everyone's opinions and challenges even meat-lovers' opinions of what can be scrumptious. This recipe is a true keeper. Serve this yummy bowl of goodness with a loaf of crusty bread.
INGREDIENTS:
1/2 cup Barley
1 tbsp Olive oil
1/2 cup Onion finely chopped
2 cloves Garlic minced
1/4 cup Carrot
1/4 cup Celery, chopped
3 Tomatoes
2 tsp Tomato paste
3 cups Vegetable stock/ water
Salt and pepper – To taste
1 small Zucchini cubed
Spinach – A handful, roughly chopped
2 tsp Basil pesto(optional. If you don’t have basil pesto, add a pinch of Italian seasoning.)
1 tsp lemon juice
1-2 tbsp grated cheese to garnish (optional)
2 tsp parsley finely chopped, to garnish (optional)
HOW TO MAKE:
1) To blanch tomatoes – Put the tomatoes in boiling water. Boil for about 1 – 2 minutes or until their skin starts peeling off. Take them out and set aside for 2 minutes. Peel off their skin and remove the seeds and pulp. Chop the flesh and keep aside.
2) Heat oil in a soup pot. Add finely chopped onion and garlic. Saute until onion turns transparent.
3) Add carrot and celery. Sauté for a minute.
4) Add barley, blanched and chopped tomato pieces, tomato paste, vegetable stock or water, salt and pepper to taste.
5) Cover and cook for 10 – 12 minutes until barley is done.
6) Add zucchini and spinach. Cook for a minute.
7) Add basil pesto and mix well. Serve hot.
8) Sprinkle parsley & cheese, while serving (optional)
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