Pearl Barley Roasted Pumpkin And Fresh Herb Soup Food

PEARL BARLEY SOUP

Steps:

• Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
• Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
• Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
• Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
• Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!

PEARL BARLEY SOUP

Steps:

• Use a heavy-bottomed pot with a heavy lid when preparing this soup. Add the onion, carrots, celery, and olive oil to the pot. Over medium-high heat, sauté the vegetables for 6-8 minutes.
• Add the garlic, salt, and ground black pepper. Sauté for another 2 minutes. Be sure to stir often.
• Next, add the canned tomatoes with the tomato juice, vegetable stock, dried basil and dried oregano. Continue to cook over medium-high heat until the broth comes to a boil.
• Add in the barley, stir well and reduce the heat to medium. Place the lid on the pot, and simmer the soup for 25-30 minutes, or until the barley is cooked through. Be sure to stir the soup every 5-7 minutes. If the soup looks like it doesn't have enough liquid, add one cup of water, stir well and continue to cook.
• Next, add in the frozen green beans, green peas, and corn. Stir into the soup. Place a lid on the pot and cook for 3-5 minutes.
• Turn off the heat. Taste and add more salt if needed. Depending on the stock you used, you may need to adjust the seasoning.
• Finally, stir through the fresh parsley and serve.

PEARL BARLEY ROASTED PUMPKIN AND FRESH HERB SOUP

Steps:

• Rinse the pearl barley and place in a saucepan of cold water. Bring to the boil, lower the heat and simmer gently until just cooked (around 40 minutes). Drain and set aside.
• Preheat the oven to 180°C
• Toss the pumpkin in 1 tablespoon of the olive oil, season with salt and pepper and place in a single layer in a roasting dish. Roast until cooked (around 15 minutes). Set aside.
• Heat the remaining olive oil in a large saucepan. Add the onion and sauté until soft but not coloured then add the courgettes and sauté until soft. Add the garlic and cook for another minute then add the chicken stock.Bring to the boil then simmer very gently for 20 minutes.
• When ready to serve add the barley and pumpkin. Bring back to the boil then add the herbs and tomatoes to the soup.

PEARL BARLEY SOUP

Steps:

• Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
• Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
• Add the sherry and coriander. Remove bay leaves.
• In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
• Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
• Serve with crusty bread.