Grain Porridge Soup

Ingredients

• 4 Carrots
• 1 onion
• 3 tbsp olive oil
• 2 tsp Curry powder
• 1 l vegetable broth (instant)
• 150 g pearl barley
• 1 bay leaf
• 1 stalk leek
• Salt
• Pepper
• 2 tsp parsley
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Peel and slice the carrots, peel and dice the onion. Heat olive oil in a large pot. Sauté the onion over medium heat until golden yellow. Add the carrots and cook for 4–6 minutes.

2. 2.

   Sprinkle curry powder over the mixture and stir briefly to toast. Pour in the broth, add the pearl barley and bay leaf. Cover and simmer for about 50-60 minutes. Wash the parsley, shake dry, pluck the leaves and roughly chop them.

3. 3.

   Clean, rinse, and slice the leek into fine rings; add it to the soup during the last 10 minutes of cooking. Season with salt and pepper. Serve the grain porridge soup sprinkled with parsley and pumpkin seeds.