Barley Soup

This recipe with a twist, is an excellent way for adding broken barley in diet. This soup is a complete meal and provides wholesome nutrition along with fibre. Suitable for everyone, at any time of the day and in any season. Specially recommended for diabetics.

Serves: 2
Ingredients:

• 2 tbs. broken barley (barley porridge) – soaked for 2-3 hours
• 3 Tomatoes – pureed
• 1 Cube ginger (optional) grated or chopped
• 1 Onion – chopped
• ½ Cup chopped bottle gourd / zucchini
• 10-12 Chopped french beans
• 2 tbs. Fresh steamed corn/ frozen sweet corn
• 4-5 Pods garlic – chopped
• 4 Cups of water
• Oil – 1 teaspoon
• 4-5 Fresh basil leaves
• Salt to taste (Try rock salt/ Sendha Namak)
• Black pepper
• Fresh coriander – to garnish

Method:

1. In a pan take some oil. When it gets hot, add the basil leaves and then the chopped garlic.
2. When the garlic turns brown, add the ginger. Sauté it and then add the chopped onion. Let it cook.
3. Once the onion turns pinkish brown, add the chopped beans, bottle gourd and corns. Sauté all of them.
4. Add soaked barley porridge and roast for just 30 seconds till it becomes transparent.
5. Add pureed tomatoes and keep stirring on slow flame till it cooks well.
6. Once done add the water, salt and black pepper to it.
7. Boil it for 5 to 10 mins to let the soup become consistent with flavours of the vegetables.
8. Garnish with fresh coriander.
9. Serve hot.