Never in my life I have panicked so much before completing a challenge. 🙂 Thanks to my lazybones at its best, I was finding it difficult to cook though my head was fantasizing that I would be making this and that. Happens?
Finally, this Saturday, after the trip to the doctor, I got all ready to make the soup. Peeled the vegetables, chopped them, cleaned them and sprinkled them on the tray with all the seasoning, and then pushed them off into the oven to bake. By the time, they were done, it was time for me to go to the school with the kids to take care of their stuff for the new academic year. So I switched the oven off and went out to finish my tasks for the day. By the time we came back, I was so dead tired that I just slumped onto the bed without even having lunch and dozed off for an hour. Once I woke up, my mood was totally off. I didn’t want to make the soup for the day! 🙁 Sometimes, I start off with so much zest and somewhere in between it just sizzles off. Since the vegetables were already roasted and the barley was soaked, I just pushed myself to go ahead and make the soup. By the time I was done, it was already night, so I couldn’t even take advantage of the abundant sunshine. 🙁 However, the whole point is, I got it finally done!
All the introduction is done but I have mentioned nothing about the challenge. In the Sshhh Cooking Challenge for this month, I am paired with Shobana. Just like last month, we had a theme and this time, Mayuriji assigned us whole grains like oats, barley, whole wheat, amaranth, buckwheat, etc. With the world moving towards a healthier lifestyle, the once forgotten whole grains are once again coming back into our lives. We both gave each other the option of selecting the grain of our choice, making it easier and then chose the other ingredient to go with it. I don’t know if it is called cheating, but still… 😉 So, I had to cook with barley, which I had chosen, and though she was very generous to say any vegetable, I insisted she provide me the vegetable and she gave me potatoes. So including both ingredients, I made this delicious and loaded to the core barley soup, with lots of flavors! Let’s peep into the recipe, meanwhile do check out what Shobana made as well…
Posted on this day previously:
2014: Dates Almond Milkshake
2015: Pineapple Ginger Juice
Roasted Vegetable Barley Soup
- For roasting:
- 3 large potatoes 500 gm, peeled and chopped
- 1 beetroot around 300 gm, peeled and chopped
- 1 carrot around 150 gm, peeled and chopped
- 400 gm cherry tomatoes
- 6 cloves garlic peeled
- 2 tbsp olive oil
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp rosemary
- For the rest:
- 1/2 cup barley soaked in water for 30 minutes and drained
- 1 tbsp olive oil
- 3 cloves garlic pounded
- 1 onion minced
- 1/2 tsp turmeric powder
- 1 tsp paprika powder
- 1 tsp red chilli flakes
- Salt and pepper to taste
- Parsley for garnish
- Preheat the oven to 200 degrees.
- Spread all the chopped vegetables on a baking tray.
- Sprinkle the olive oil and the seasonings on top.
- Bake for around one and a half hour. Allow to cool completely.
- In a pressure cooker, heat oil. Fry the garlic briefly.
- Add the onion and saute till wilted.
- Add the remaining ingrdients including the barley and stir to combine. Add four cups of water and cook for three whistles on high flame. Switch off and allow to cool completely.
- Meanwhile, add the cooked vegetables into a blender along with a cup of water and blend till smooth.
- Open the pressure cooker and add the blended vegetables. Switch on the flame and simmer the soup for around 10 minutes. Adjust seasoning.
- Sprinkle parsley (I used dried) and serve warm.
Excess soup can be frozen for around a month.