Vegetable Barley Soup

Vegetable barley soup with spinach and artichoke. Just 235 Kcal for a nice winter soup.

Known in many places and not only in the area of Italian Dolomites.

Today I did not really want to cook and so checking a bit in my pantry and giving a quick glimpse at "Parodi's" last book "Welcome To My Kitchen", I decided to make this soup while outside is really cold!

I love warm soups!

Ingredients: serves 4 - 235 Kcal for 1

  •  8 oz (230g) barley
  • 4 artichokes
  • 1 filtered lemon juice
  • 1 rib of celery
  • 2 sprigs tarragon
  • 4 tbsp (60g) apple vinegar
  • 4 tsp (20g) extra virgin olive oil
  • salt to taste

Preparation: medium

1. Wash barley in cold water, drain and leave to soak for 6 hours with 4 times its volume of water. Cook the barley in its soaking water for an hour and a half, first on high heat and as soon as the water took the boil, reduce heat to medium flame.

2. Trim the artichokes by removing the hardest part of the stems, thorns, outer leaves and any inside hay. Cut the bottom and clean the stalks from the harder part. Cut artichokes in quarters and put them in water with the lemon juice.

3. Clean and wash the spinach, celery, peeled carrot, peeled onion, and slightly chop together all these vegetables. Heat the oil in a saucepan, combine the chopped vegetables, apple vinegar, tarragon, salt to taste, and let brown for a few minutes. Add the artichokes with the drained water mix, and cook for 30 minutes adding 2 cups (500ml) of hot water.

4. Mix the vegetables with a food processor, pour the cream obtained in the saucepan and bring to a boil adding the cooked barley and its cooking water, stir and cook gently for another 15 minutes.

Serve the soup.






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