Spiced Indian-Style Barley Soup
Equipment
- Large Pot or Dutch Oven This will help maintain even heat while simmering.
- Wooden spoon For stirring in spices without damaging your pot.
- Fine mesh strainer To rinse the pearl barley thoroughly before cooking.
- Ladle For easy serving.
- Blender (optional) If you prefer a smoother soup texture, you can blend half of the soup.
Ingredients
- 1 cup pearl barley rinsed and drained
- 1 tablespoon coconut oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 2 carrots diced
- 1 cup diced tomatoes fresh or canned
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder optional
- 4 cups vegetable broth or chicken broth for non-vegetarian option
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Juice of half a lemon
- Fresh cilantro chopped (for garnish)
Instructions
Toast the spices
- Heat coconut oil in a large pot over medium heat. Add cumin and mustard seeds. Once they begin to pop, toss in the chopped onion.
Sauté the aromatics
- Cook the onion until translucent, then stir in garlic and ginger. Cook until fragrant, about 1 minute.
Layer the flavor
- Add carrots, diced tomatoes, turmeric, coriander, garam masala, and chili powder. Stir well to coat the veggies in spices.
Add barley and broth
- Pour in the rinsed pearl barley and broth. Bring to a boil, then reduce heat and simmer, uncovered, for about 35–40 minutes or until barley is tender.
Finish with coconut milk
- Stir in coconut milk and season with salt and pepper. Let it simmer for another 5 minutes.
Add brightness
- Turn off the heat and stir in lemon juice. Ladle into bowls and top with chopped cilantro.