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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Regular vegetable soup is pretty boring. If you like things a little more interesting, give this lovely little soup a shot. The portions are small, but this recipe is easily doubled, tripled. Use your own judgement. Ingredients:
cooking spray |
1 onion, chopped |
2 carrots, peeled and chopped |
2 stalks celery, trimmed and sliced |
1 potato, peeled and chopped |
1/4 cup quick-cooking pearl barley |
3 1/2 cups vegetable stock |
1 bouquet garni |
pepper |
2/3 cup low-fat milk |
1 tablespoon fresh herb, such as parsley chives and oregano |
2 tablespoons low-fat plain yogurt |
Directions:
1. Heat a large pan and spray with cooking oil. Add onion, carrots, celery and potato. Cook over low heat for 5 minutes. Rinse pearl barley, then add to the pan together with the stock and bouquet garni and pepper to taste.
2. Bring to a boil, reduce the heat to a simmer, cover with a lid and simmer for 15 minutes, until veggies are tender. Discard the bouquet garni, stir in milk and heat for 3 minutes (gently). STir in chopped fresh herbs and adjust the seasonings, if necessary. Add a bit of yogurt to each bowl before serving.
3. ***NOTES****.
4. If you're not worried about a vegetarian vegetable soup, use chicken stock.
5. Bouquet garni can be substituted for 3 stalks parsley, 1 sprig thyme and 1 bay leaf.
6. I substitute pearl barley for quick cooking, but cook time needs to be increased to 30-35ish minutes.
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