Barley Soup with Winter Vegetables
Ingredients
- Ingredients
- 200 grams Barley
- 1 large onion
- 2 garlic cloves
- 4 potatoes
- 2 carrots
- 1 Parsnip
- 1 can white Beans (400 grams)
- 1 Tbsp Ghee (or clarified butter)
- salt
- freshly ground peppers
- ½ tsp cayenne pepper
- freshly grated Nutmeg
- ½ tsp cayenne pepper
- 4 Tbsps Basil pesto (from a jar)
Preparation steps
Cover barley with water and soak overnight. Simmer for 50-60 minutes next day in lightly salted water. Peel onion and chop finely. Peel garlic. Peel potatoes, carrots and parsnip, dice everything. Drain beans. Heat 1 tablespoon of ghee in a saucepan and saute onion until translucent. Add carrots and parsnip and saute briefly. Add potatoes and garlic. Pour as much water so that vegetables are just covered. Season with salt and bring to a boil. Cover and simmer for 15-20 minutes on medium heat or until potatoes are tender. Add drained barley and simmer for another 5 minutes. Remove soup from heat, add beans and season with salt, pepper, cayenne pepper and nutmeg. Let stand for 5 minutes. Add 1-2 teaspoons of butter and season again to taste.
Pour soup into bowls and top with dollop of pesto. Serve hot.
