• Chef Yogi

BARLEY + VEGETABLE + MISO SOUP

Here in Colorado today we got a burst of late spring cool weather with some light rain and cloudy sky. The perfect soup day! I've been reading up on the health benefits of barley and was pretty excited about how amazing it is for the body. Not only is it chewy and satisfying, but barley is rich in antioxidants, vitamins, aids in digestion and helps with cancer, diabetes and heart disease prevention. Barley keeps you full and satisfied and can contribute to weight loss. Amazing stuff!


EQUIPMENT

Large soup pot

Wooden spoon


INGREDIENTS

2 TBS. olive oil

1 Onion, chopped

1-2 Cloves of garlic, minced

1 Serrano pepper, minced - optional

(I left the seeds in for heat)

5-6 White button mushrooms (or other variety), sliced thin

2 Small/medium potatoes, peeled and cubed OR 1 C. frozen edamame

1-2 Carrots peeled and cubed

3 TBS. Miso paste

1 TBS. Soy sauce or Bragg’s Liquid Aminos

5 C. Water

1 C. Pearled barley

Salt and pepper to taste


Garnish: 2-3 green onions, sliced thin


In a large soup pot, heat the olive oil.  Add the onion and cook for 2-3 minutes or until soft.

_________________________________________________________________________________Add the garlic and serrano pepper - cook for a minute and stir.  Add the mushrooms, carrots and potatoes (or edamame), stir and cook for 2-3 minutes.

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Add the water, miso and Bragg's (or soy sauce) and barley.  Bring to a boil, then reduce heat to the lowest setting and simmer, covered, for 45 minutes.  

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Taste and decide if the soup needs salt or pepper.


Ladle into bowls and top with sliced green onion.


Makes 4 generous servings



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