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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a light and easy to digest soup full of nutrients. Same recipe can be used to prepare soup with silver beets or nettle. Ingredients:
3 tablespoons ghee |
1/2 teaspoon mustard seeds |
1/2 teaspoon ajwain |
5 garlic cloves |
500 g spinach |
1 carrot |
1 1/2 liters warm water |
1/2 teaspoon coriander powder |
1/4 teaspoon black pepper |
1/8 teaspoon chili powder |
1/2 tablespoon sea salt |
1/4 teaspoon black salt |
1/2 cup barley |
1 cup yogurt |
Directions:
1. Heat up the ghee and add the mustard and ajwain seeds.
2. When you hear the seeds pop add the chopped spinach, garlic and carrot.
3. Cook for about 5 minutes and add the coriander, chili and black pepper powder. Stir well and cook for another 2-3 minutes.
4. Add the warm water, barley and the salt. Let the soup boil for half an hour.
5. When serving add a big tablespoon of yogurt to each bowl.
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