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Ingredients
for
4
Barley Soup with Spinach
45 min., ready in 13 h. 55 min.
Time:
Ingredientsfor
- Ingredients
- 150 grams Barley
- 1 bay leaf
- ½ tsp thyme
- salt
- 500 grams Soup vegetables (such as carrot, parsley, celery, onion)
- 250 grams fresh Spinach
- 2 Tbsps olive oil
- 1 l Vegetable broth
- Nutmeg (freshly grated)
- cayenne pepper
- soy sauce
- 3 Tbsps freshly chopped Fresh herbs (such as parsley, chives, basil)
Preparation
1.
Soak barley in 400 ml (approximately 1 2/3 cup) of water overnight. Next day, add bay leaf and thyme and bring to a boil. Reduce heat and simmer for about 45 minutes or until grains begin to burst. Remove from heat, season with salt and leave to swell.
2.
Rinse all soup vegetables, peel, if necessary, and dice finely. Rinse and spin dry spinach. Blanch in boiling salted water for a few minutes. Drain and squeeze, chop coarsely.
3.
Heat olive oil in a saucepan and saute all soup vegetables for a few minutes. Add broth and simmer, covered, for about 10 minutes. Add spinach and barley and let stand briefly, season with soy sauce, cayenne pepper and nutmeg. Sprinkle with herbs and serve.