3 tablespoons oil 4 sticks celery, finely chopped 2 carrots cut into bite size cubes 3 small zucchini cut in half longways then bite size pieces 1 small piece of broccoli cut into small bite sized pieces (peel and use stem as well) 2 litres boiling water 1 piece of Wakame – soak for 10 minutes then chop removing the tough centre stem. 2 bay leaves 4 oz pot barley (I have used pearl barley and it was delicious) 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon pepper sea salt to taste 1 tablespoon chopped fresh parsley or coriander
Preparation:
Heat the oil in a large pan, add the celery and sauté for 2 minutes. Add the carrots and continue cooking for another 5 minutes.
Add the water, bay leaves, barley, wakame, ground cumin and coriander. Simmer for 20 minutes then add zucchini & broccoli. Bring back to the boil and simmer for 10 minutes. Or until barley is soft.
Remove half the soup and puree it in a food processor or blender until smooth. Return it to the pan and season with the pepper and salt. Reheat, then serve at once, garnished with the chopped parsley. I have made this soup by adding the parsley with the zucchini and broccoli with a very good result.
Notes:
No Description available
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Preparation time:
45 min
Difficulty:
Simple
Portions:
6 servings
Amount:
Country/Region:
Costs per portion:
Vegan:
Yes
Lactose free:
No
Gluten free:
No
Last Updated:
Thu 03 Feb 2011 13:18:31 MIST
viewed:
7771 times viewed
All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet
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