Very healthy and nourishing soup. Made with no cream and easy to make.
In a large pot, combine peas, water, barley, bay leaves, salt, soy sauce, oregano, garlic, rosemary and cumin. Bring it to a boil, cover and let it simmer at low for 25-30 minutes. Keep stirring occasionally to make sure the peas don’t stick to the bottom.
Add carrots and onions. Cover and simmer for another 30 minutes till vegetables get tender. Check periodically, adding water if needed. Discard bay leaves and process everything finely in a food processor.
Put it back in the pot. Taste and adjust salt. Heat it up and serve garnished with green onions and black pepper. If you feel the consistency is too thick, add water and bring back to a boil boil. Adjust seasonings.
Source : Recipe adapted from Journal interactive.
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This recipe is alright. WAY too much salt and cumin, and I even doubled the water and had more carrots than required. I had to add some pepper to balance it…a wee bit of parm cheese to balance… and because we like a kick…a little Srircha sauce. It was alright…
Prep: Cook:
Serves: 4 Level: Easy
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Prep: Cook:
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Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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