50 gms - Barley pearls (wash and keep aside)
2 pcs - Spring onions (cut into two)
1 pc - Carrot (peel and chop into 4 pieces)
1 medium - Onion (chop into 4 pieces)
6 cups or 1200 ml - Water
1/2 inch or 8 to 10 gms - Ginger
2 to 3 cloves - Garlic (chop finely)
1/2 tsp - Butter
1/2 tsp - Extra virgin olive oil
1/2 cup - Finely chopped Broccoli
1/2 cup - Finely chopped Zucchini (green)
1/4th cup - Finely chopped Yellow bell pepper
7 leaves - Baby spinach (slice thinly)
1 cup - Kale leaves (slice thinly)
To taste - Salt
To taste - Black pepper powder
1 Tbsp - Fresh cream (I have used Amul cream)
Method
Add the spring onions, onions, carrot and salt to the water.
Pressure cook for three whistles.
When done, let it cool before opening the cooker.
Then remove in a large platter and let it cool further under a fan.
When cooled pass it through a sieve, keeping the liquid aside.
Pass the vegetables along with a cup of this reserved liquid through a blender.
Mix this broth and the reserved liquid in a pan.
Add the barley, garlic and directly grate the ginger in it, boiling it for fifteen minutes more.
While it is boiling, heat another pan on high flame, add butter, olive oil, broccoli and saute for two minutes.
Add the zucchini, yellow bell pepper, salt, black pepper and saute for two more minutes.
Remove from heat and add the baby spinach and kale leaves.
Stir to mix it well and add it to the prepared barley broth.
Taste and adjust the seasonings.
Add the cream to the soup and serve hot.
Comments & Queries