Vegetable Barley Soup with the Taste of Little India: A flavorful, hearty vegetarian soup with some South Asian flair!
Vegetable Barley Soup with the Taste of Little India
Dorie Greenspan transformed a fairly typical Vegetable Barley Soup into something with an extra zip of flavor from fresh ginger, turmeric and garam masala. “We” here in the Berg household typically go light on the Indian spices…since one of us finds the taste a bit too exotic for his pedantic tastes. Since winter continued to hang on despite entering a new season, this was an ideal, comforting soup for a weeknight meal. At least for one of us.
A Quick Flavorful Indian Inspired Soup Recipe
A lone parsnip and a replacement for the shriveled ginger root in my veggie drawer were added to my shopping list, but the rest of the ingredients were staples. I sautéed the carrots, parsnips and aromatics, tossed in all the special seasonings, chicken broth and pearl barley. In a little more than an hour, the barley was soft and puffed and the flavorful, tasty Indian inspired soup was served.
At least to me, it was tasty, but the hubby snubbed yet another recipe. No surprise there. He looked suspiciously as I peeled the parsnip, not believing when I told him it was a pale carrot. The final straw may have been when I found my turmeric supply depleted and he witnessed me emptying one of the turmeric capsules, which I use as an anti-inflammatory, into the pot.
I think it’s high time he went back to work. I may prefer a more standard beef barley soup, but this was a nice chance of pace. Plus, since I didn’t have to share, I had a week’s worth of lunches. Lucky me.
Find the recipe for this soup HERE.