Barley Soup with Carrots and Parsley
2 servings
Ingredients | |
|
2/3 cup water 1/3 cup pearled barley 2 tbsp extra virgin olive oil 1/2 cup yellow onion, chopped 1 cup carrots 2 cups vegetable stock 1 2/3 cup plain yogurt containing probiotic bacteria 2/3 cup fresh parsley, minced Salt and pepper, to taste 1/2 tsp black pepper, freshly ground |
Directions
 | Bring water to a boil in a soup pot. Add barley and let simmer covered for about 25-30 minutes over low heat. Once water has evaporated, remove from heat and set aside |
| In a stock pot, cook onion in olive oil over medium heat for 4-5 minutes until soft. Add stock and carrots and bring to boil. Reduce to a simmer, cover, and cook for 20 minutes. |
| Add cooked barley and let simmer another minute or two. Remove from heat. |
| Stir in yoghurt and seasonings. Serve immediately. |
