Cooling Barley & Vegetable Soup (Vegetarian)

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Written By Lakshmi Harilela

Serving Size: 1.5 cups (½ of recipe). Serves: 2
Estimated Nutritional Value Per Serving:

  • Calories: ~250 kcal

  • Fat: 8g (Saturated: 6g)

  • Carbohydrates: 42g (Fiber: 9g, Sugars: 4g)

  • Protein: 5g

  • Notable: Barley is rich in soluble fiber (Beta-Glucan) for cholesterol and blood sugar control. Mint and fennel aid digestion.For Pitta Dosha (Cooling, Mild, Soothing)

Pitta requires cooling, mildly spiced, hydrating foods to calm inflammation and excess heat.

Barley is a classic cooling grain. This soup is hydrating and gentle on an inflamed gut.

Ingredients: 1/2 cup pearl barley, 6 cups water or vegetable broth, 1 tbsp coconut oil, 1 tsp cumin seeds, 1/2 cup chopped fennel bulb, 1/2 cup chopped zucchini, 1/4 cup chopped mint, 1 tsp coriander powder, Salt to taste.

Method: Rinse barley. In a pot, heat oil, sauté cumin seeds. Add fennel and zucchini, sauté 3 mins. Add barley, coriander powder, and water/broth. Bring to a boil, then simmer covered for 45 mins until barley is tender. Stir in fresh mint and salt before serving.

Lakshmi Harilela
I was cooking since I was 12 years old, alongside my late Father, Mohan Harilela. My family ran restaurants, so I was always sneaking into the kitchens and eating everything I could get my hands on. Since a very young age, I have always had a passion for food, as I was constantly surrounded by it. So I decided to go to Hotel Management School Les Roches in Switzerland for some formal education.
http://www.lovetruefood.com
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