Pumpkin, Vegetable and Baley Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 500 grams Pumpkin
- 1 red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 2 stalks Celery
- 2 Tbsps Tomato paste
- 120 grams Pearl barley
- 1 Vegetable broth
- 1 Tbsp Fruit Vinegar
- 1 pinch freshly grated Nutmeg
- Dill
- salt
- peppers
Preparation steps
1.
Finely dice the pumpkin flesh. Rinse the peppers, halve lengthwise and remove the seeds and white ribs. Cut the peppers into thin strips and then into small pieces. Rinse the celery and chop finely.
2.
Heat the butter in a saucepan. Add the pumpkin, peppers, celery and tomato paste and saute 3 minutes.
3.
Add the broth pour and the barley and bring to a boil. Reduce to a simmer and cook, stirring occasionally until the barley and the vegetables are tender, about 25 minutes.
4.
Season with salt and pepper and a pinch of nutmeg and stir in some fruit vinegar. Garnish and with dill and serve.
