Lemony Barley Soup | healthy mediterranean diet recipes

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made from scratch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Dice up 2 cups of celery, 1 large onion, and mince 2 cloves of garlic.

Add 2 tablespoons of olive oil to a deep stock pot over medium heat.

Add the diced onions and cook until they're translucent.

Add the celery and stir, cooking until the celery is a little soft.

Add the minced garlic and stir to mix it in well.

Sprinkle in a little sea salt before adding the barley.

Add all the barley and stir until it takes on a little toasty color.

Add 6 cups of vegetable stock and bring it to a rolling boil.

Once boiling, turn down the heat, cover, and cook for about 20 to 25 minutes.

Check the barley at the midway point to see how it's doing; it should be swollen and soft but not mushy, still with a little bite.

Add lemon juice to taste, possibly 1 or 2 tablespoons, depending on your mood.

Pile in all the spinach and let it melt into the soup to keep it fresh and bright.

Serve with a dollop of yogurt and chives or your favorite herb.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens