Roasted Vegetable Barley Soup
Servings 4
Ingredients
- 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
Instructions
- 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.
Notes
As the soup cools, it thickens. Add warm water to loosen.
Excess soup can be frozen for around a month.
Excess soup can be frozen for around a month.