Barley soup recipe | How to make barley soup
Barley soup is healthy, delicious and wholesome.Enjoy it warm any time.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
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
How to make the recipe
- 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.
NUTRITION (estimation only)
Calories: 97kcal | Carbohydrates: 20g | Protein: 3g | Sodium: 28mg | Potassium: 212mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3960IU | Vitamin C: 7.4mg | Calcium: 22mg | Iron: 1.1mg