Barley Vegetable and Turmeric Soup

Method7 steps · about 1 hr

1. 1

   Step 1: Slice and rinse 300 g cleaned savoy cabbage.

   Uses 300 g savoy cabbage

2. 2

   Step 2: Slice and wash 250 g cleaned lacinato kale. Wash, trim and slice 280 g zucchini. Peel and slice the shallot (1).

   Uses 250 g lacinato kale · 280 g zucchini · 1 shallot

3. 3

   Step 3: Rinse the pearl barley (200 g) and drain in a sieve. Heat the measured olive oil (20 g) in a pot and sauté the sliced shallot over low heat for a couple of minutes. Add the sliced lacinato kale.

   Uses 200 g pearl barley · 20 g extra virgin olive oil · one shallot peeled and sliced · 250 g cleaned lacinato kale cut into strips

4. 4

   Step 4: Add the sliced savoy cabbage and let wilt briefly. Add enough of the measured water to cover the vegetables, cover and cook for 2 minutes.

   Uses enough water from the 2.5 liter total to cover cabbage · 300 g cleaned savoy cabbage cut into strips · shallot sauteed in measured oil, lacinato kale added

5. 5

   Step 5: Add the sliced zucchini, rinsed barley and dried split peas (50 g).

   Uses 50 g dried split peas · 280 g trimmed zucchini sliced · 200 g barley rinsed and drained · cabbages covered with part of measured water and cooked two minutes

6. 6

   Step 6: Stir in the turmeric (15 g) and salt. Cover and simmer for about 45 minutes, stirring occasionally, until the barley and split peas are tender. Add remaining water as needed if the liquid reduces too much.

   Simmer soup · 45 minUses 15 g ground turmeric · Fine salt to taste · remaining water from the 2.5 liter total as needed · barley split peas and zucchini added to cabbage cooking base

7. 7

   Step 7: Serve the soup hot with a drizzle of extra olive oil, black pepper (to taste) and orange zest if desired.

   Uses orange zest (zest of one orange) · Black pepper to taste · extra olive oil drizzle for serving · soup simmered 45 minutes until grains and split peas tender