(Vegetable broth)
Ingredients;
-2 Medium onions
-3-4 Stalks celery
-3-4 Large carrots
-¼ cup oil
- 6 Cups water
Instructions;
-Wash and roughly chop onions, celery and carrots.
-Place in a large stockpot, add ¼ cup cooking oil and sauté on high, 13-15 minutes.
- Stir often.
- Add water and bring to boil on high, takes about 10 minutes.
-Then set stove on medium low, cover and simmer 1 ½ hours.
- Remove vegetables and strain broth.
-Mash vegetables to release broth. Strain to remove pulp.
-This will make a flavorful broth ready for use in any recipe.
-Measure 4 cups and set aside for this soup. Save extras for reheating.
(Soup)
Ingredients;
-1 cup pearl barley
-1/4 cup rice
-2 medium onions (about 2 1/2 cups chopped)
-2-3 large carrots (need 2 cups chopped)
-1/2 buch parsley (need 1 cup chopped, 1/2 cup for soup, 1/2 cup as garnish)
-2 cups hot water for soaking barley
-4 cups cold water
-4 cups vegetable broth
-1 cup unsweetened almond milk
-1 cup unsweetened coconut cream
-3 tbsp oil
-1 tbsp minced garlic
-2 Tsp salt
-1 1/2 Tsp pepper (add gradually to taste)
Instructions;
-Rinse rice and set aside.
-Soak barley in 2 cups hot water and set aside.
-Peel and finely chop onions, about 2 ½ cups.
-Wash, peel and finely chop carrots, about 2 cups.
-Wash parsley remove stems and chop leaves, about 1cup.
-Drain barley and rice. Pour into a large saucepan and add 4 cups of water. No need to add salt.
-Place on high heat and bring to boil. This takes about 10 minutes. Once boiling, lower the heat and simmer for 20 minutes, (uncovered on medium low heat). Do not stir.
-While barley simmers, heat oil in a large skillet. Sauté onions and carrots until onions are translucent. 6-8 minutes on high.
-Add minced garlic and continue cooking 1 minute. Turn heat off and set aside until barley and broth are ready.
-When broth, barley and vegetables are ready, pour all ingredients into a large stockpot.
-Add 4 cups of broth, 2 Tsp salt and 1 Tsp pepper and bring to boil.
-Lower heat and simmer 20 minutes, on medium low.
-Then add 1/2 cup chopped parsley and 1 cup almond milk.
-Taste for salt and pepper and simmer another 10 minutes.
- Turn off the heat and add 1 cup coconut cream.
-Taste for salt and pepper again. (I added another 1/2 Tsp pepper).
- Garnish with chopped parsley and serve with your favorite bread.
Important tips;
1- It’s important to add salt gradually if using store bought broth as some broth contain more salt than others.
2-This soup thickens when refrigerated. You will need to use more broth, milk or water to thin the soup when reheating.
Enjoy-- Noosh Jon
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Негізгі бет Soupe Jo Vegan (Persian Vegan Barley Soup)سوپ جوسفید وگان
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