Barley Soup
Soups
What You’ll Need:
🛢️ 1 tbsp olive oil
🧅 1/2 medium onion, diced
🧄 1–2 garlic cloves, minced
🌾 1/2 cup pearl barley, rinsed
🥕 1/2 cup shredded carrots
🧂 1/2 tsp turmeric
🫙 3 cups vegetable stock
🌿 2 tbsp fresh parsley, chopped
🧂 Salt & pepper, to taste
🍋 Fresh lemon juice, to taste
Béchamel White Sauce
🧈 2 tbsp butter (or olive oil)
🌾 2 tbsp flour
🥛 1 cup diary-free milk
🧂 salt & pepper your to taste
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Sauté aromatics: Heat 1 tbsp olive oil in a pot. Sauté onion 3–4 minutes until soft. Add garlic 30–60 seconds. Stir in turmeric for 30 seconds.
- Add barley & veggies: Add carrots, cook 1 minute. Add barley and stir.
- Simmer: Pour in stock. Season with salt & pepper. Bring to a boil, then simmer 35–40 minutes until barley is tender.
- Make the Béchamel:
- In a small pot, melt butter. Whisk in flour; cook 1 minute. Slowly whisk in milk. Cook 3–5 minutes until thick and smooth. Season lightly.
- Finish the Soup: Stir the béchamel into the soup over LOW heat until fully combined and silky. Add parsley. Adjust salt & pepper. Finish with lemon to taste.
Tips, Notes & Swaps:
Barley Soup
Ingredients:
🛢️ 1 tbsp olive oil
🧅 1/2 medium onion, diced
🧄 1–2 garlic cloves, minced
🌾 1/2 cup pearl barley, rinsed
🥕 1/2 cup shredded carrots
🧂 1/2 tsp turmeric
🫙 3 cups vegetable stock
🌿 2 tbsp fresh parsley, chopped
🧂 Salt & pepper, to taste
🍋 Fresh lemon juice, to taste
Béchamel White Sauce
🧈 2 tbsp butter (or olive oil)
🌾 2 tbsp flour
🥛 1 cup diary-free milk
🧂 salt & pepper your to taste
Features:
Instructions:
- Sauté aromatics: Heat 1 tbsp olive oil in a pot. Sauté onion 3–4 minutes until soft. Add garlic 30–60 seconds. Stir in turmeric for 30 seconds.
- Add barley & veggies: Add carrots, cook 1 minute. Add barley and stir.
- Simmer: Pour in stock. Season with salt & pepper. Bring to a boil, then simmer 35–40 minutes until barley is tender.
- Make the Béchamel:
- In a small pot, melt butter. Whisk in flour; cook 1 minute. Slowly whisk in milk. Cook 3–5 minutes until thick and smooth. Season lightly.
- Finish the Soup: Stir the béchamel into the soup over LOW heat until fully combined and silky. Add parsley. Adjust salt & pepper. Finish with lemon to taste.
