Barley Soup with Spinach
Barley soup with spinach is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g Barley
- 1 bay leaf
- 0.5 tsp thyme
- Salt
- 500 g vegetable mix (carrot, parsley root, celery, onion)
- 250 g fresh spinach leaves
- 2 tbsp olive oil
- 1 l vegetable broth
- Nutmeg (freshly grated)
- Cayenne pepper
- soy sauce
- 3 tbsp freshly chopped herbs (e.g., parsley, chives, basil…)
Instructions
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1.
Soak the barley overnight in 400 ml water. The next day add bay leaf and thyme, bring to a boil and simmer for about 45 minutes until the grains begin to burst, then remove from heat, season with salt and let stand.
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2.
Wash, trim, peel if necessary, and dice the vegetable mix into small cubes. Wash the spinach, drain well, blanch briefly in boiling salted water, shock in cold water, squeeze out excess moisture and roughly chop.
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3.
Sauté the root vegetables in olive oil, pour in the broth, cover and simmer for about 10 minutes. Then add the spinach and barley, let it cook briefly, season with soy sauce, cayenne pepper and nutmeg. Serve sprinkled with herbs.
