Barley Vegetable and Turmeric Soup

Here is a recipe for making a barley soup with vegetables and turmeric, which is a comforting and nutritious dish, perfect for the colder days.

Ingredients

• 1 cup of pearled barley
• 2 carrots
• 2 celery stalks
• 1 small onion
• 2 cloves of garlic
• 1 zucchini
• 1 medium potato
• 1 liter of vegetable broth
• 1 teaspoon of turmeric powder
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Preparation

1. Begin by thoroughly rinsing the pearled barley under running water until the water is clear. Drain and set aside.
2. Peel and dice the carrots, potatoes, and zucchini. Thinly slice the celery and onion.
3. In a large pot, heat a drizzle of extra virgin olive oil and add the chopped onion and crushed garlic cloves. Sauté until the onion becomes transparent.
4. Add the carrots and celery to the sauté and cook for about 5 minutes.
5. Add the pearled barley, potatoes, and turmeric powder and stir well for a few minutes to flavor the barley with the spices.
6. Pour the vegetable broth into the pot and cook over medium heat for about 30 minutes or until the barley is tender.
7. About 10 minutes before the end of cooking, add the zucchini.
8. Taste and adjust the seasoning with salt and pepper according to your personal preference.
9. Serve the soup hot, garnished with chopped fresh parsley.

Curiosity

Barley is a very ancient grain and rich in beneficial properties, including fibers and minerals. Turmeric, on the other hand, in addition to giving the dish a bright color, is known for its anti-inflammatory and antioxidant properties. In Italy, the use of barley in cooking is often found in soups and rustic stews, especially in alpine and pre-alpine regions.

Barley soup with vegetables and turmeric goes well with toasted bread croutons and a drizzle of raw extra virgin olive oil to add an extra touch of flavor. Enjoy your meal!