Soup-e Jo - Persian Barley Soup

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa provides a similar texture with more protein.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense while frozen spinach is often less expensive.

Add water to a large pot and bring to a boil.

Stir in barley and cook until tender, about 30-40 minutes.

In a separate pan, sauté chopped mushrooms and diced carrot until softened.

Add the sautéed mushrooms and carrots to the pot with barley.

In a small bowl, mix milk with plain flour to create a slurry.

Stir the slurry into the soup to thicken it.

Season with black pepper and salt to taste.

Finish with a splash of fresh lemon juice and garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary