Winter Special: Tomato Barley Soup

Winter Special: Tomato Barley Soup




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3 cups good quality vegetable broth

2 cups tomatoes, diced (retain the juices)

2 cups spinach leaves (optional)

1 cup barley

2 stalks celery, chopped

2 medium carrots, chopped

1/2 onion, chopped

1 tbsp olive oil

2 cloves garlic, minced

salt and pepper

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In a large soup or stock pan, sauté onions and garlic for a minute or two, then add carrots and celery.  Cook for 4-5 minutes.  Add tomatoes with their juices, vegetable broth, barley and keep stirring to combine. Bring to a boil, cover, and reduce to a medium-low simmer. Cook for 30-40 minutes, or until barley is cooked and carrots are soft.  Stir in spinach, cook for one more minute, and then turn off heat. Season generously with salt and pepper.

( This recipe is extracted from the book Eat Right Prescription  by Dr Muffazal Lakdawala)

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