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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
Prep Time
6
hours
Cook Time
1
hour
Total Time
7
hours
Servings
3
Author
Swasthi
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:
97
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Sodium:
28
mg
|
Potassium:
212
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
3960
IU
|
Vitamin C:
7.4
mg
|
Calcium:
22
mg
|
Iron:
1.1
mg