How to make Healthy Barley Vegetable Soup by Swiss Chef Mohammad Toufiq #homemade

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth can be lower in sodium and more flavorful.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is high in protein, while rice is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, while collard greens are often less expensive.

Chop all the vegetables and set aside.

In a saucepan combine 2 cups of water and barley. Cover and cook over low heat for 15-20 minutes. Then drain and set aside.

In a pot, heat oil and sauté onion and potato.

Add all the remaining vegetables, mix, and add 2 cups of water.

Add boiled barley, vegetable stock powder, salt, and ground black pepper.

Cover and simmer for 15 minutes over medium-low heat.

After that, add boiled milk, cream, and parsley.

In a bowl, mix cornflour with some milk and pour into the soup.

Cook for 5 minutes over low heat then serve with bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary