Barley soup -barley is commonly used in India during summers to avoid dehydration and constipation. It also helps to lower cholesterol and better manage diabetes as it is low in Glycemic index. This wonder grain is one of the super foods to include in our diet if you have not yet.
To know more on the nutritional facts of barley, i suggest use google. This is a simple barley soup recipe which I follow, every time with different seasoning. It makes a perfect breakfast or a light meal.
You can use any of your favorite seasonings or herbs or spice powders. I have not used any for mine, as I love to eat this simple sometimes.
A break from the usual masalas and sambar powders and ginger garlic. Even the plain one tastes absolutely delicious with a nutty flavor.
The fiber in barley can upset the stomach and leave us bloated, so always soaking barley for at least 4 hours and discarding the soaked water is best.
Partially cooked or under cooked barley too can upset the stomach. So it needs to be cooked until very soft. I have used my choice of veggies I suggest replacing whatever you like.
More recipes
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barley soup
Barley soup recipe | How to make barley soup
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 3 tbsp Barley
- 1 ½ tbsp Barley flour (refer notes, optional)
- 2 cups water (adjust while cooking)
- 1 carrot chopped
- ¼ cup green peas
- ½ cup palak or spring onions or any leafy veggies
- 1 cup Veggies like cauliflower, potatoes, sweet potatoes, beetroot, pumpkin
- Pepper powder as needed
- Salt to taste
Herbs and seasonings that go well
- amchur powder (mango powder) or lemon juice as needed
- kasuri methi (fenugreek leaves powder)
- Dry ginger powder or fresh ginger
- ajwain (carom seeds)
- garam masala
- Fresh mint leaves
- Dill leaves /sabasigge soppu
Instructions
- Wash and soak barley for at least 4 hours.
- Discard the soaked water.
- Add 2 cups of water and cook till very soft. Or pressure cook for 6 to 8 whistles. If using potatoes cook them along with barley.
- Add chopped veggies and mix barley flour in some water to remove lumps and pour. Cook till the veggies are cooked. Add more water if needed.
- Add salt and desired seasoning and cook for a min or 2.
- Serve barley soup for breakfast, snack or a meal.
Notes
how to barley flour at home.
Wash barley in lot of water, drain and fan dry for some time and roast till they turn crunchy, powder and store in a clean jar. Stays good for up to an year in freezer
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
step by step photos on making barley soup
we love to serve barley soup warm during winters and chilled during summers.
zari says
hello,
kindly tell me which fruits will be good in cold n cough..what food shld i use for toddler in cold n cough to heal faster
swasthi says
Hi Zari,
Not many choices. We just give sweet apples, papaya (just ripe & not over ripe) & chikoo. Some kids don’t do well with apples too. The other option is to steam the whole apple and then cube it. Warm apples are soothing to the throat as well. You can also give steamed pears.
Sayli says
Hi can u pls tell me 1 yr old baby receipes
swasthi says
Hi Sayli
You can check these Baby recipes.
Farheen says
Hello swasthi, please can u give me some information regarding barley,it is known as jau ka sattu.As u mentioned the procedure to make barley flour can we use that same flour for making sattu?
alsaa says
Can I give this soup every day to my 3+ daughter.
swasthi says
Yes you can
Rajani Kulkarni says
Yummy soup n healthy too…. I'll definitely try this
Rajani Kulkarni says
Looks yummy n it's healthy too….. I'll definitely try this
Bhawya Sankar says
Mouthwatering soup.. love veggies 🙂