Cauliflower and Barley Cream

Cauliflower and barley cream is a comforting dish, perfect for colder days or when you want something light yet nourishing. Here I’ll provide you with a recipe that includes an Italian twist in the process.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 onion, finely chopped
• 2 cloves of garlic, chopped
• 200 g of pearl barley
• 1 liter of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional, to add an Italian touch)
• Chopped fresh parsley (for garnish)

Preparation

1. Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until they become translucent and fragrant.
2. Add the cauliflower florets and continue to sauté for a few minutes until they start to brown slightly.
3. Pour the barley into the pot and let it toast for a couple of minutes, stirring well to absorb all the flavors.
4. Add the vegetable broth and bring to a boil. Reduce the heat, cover the pot, and let simmer for about 20-30 minutes, or until the barley is soft and the cauliflower easily falls apart.
5. Using an immersion blender, blend the soup until you reach the desired consistency, which can be completely smooth or slightly rustic depending on your taste.
6. Taste and adjust the seasoning with salt and pepper according to your palate.
7. Serve the cauliflower and barley cream hot, garnished with chopped parsley and, if desired, a generous sprinkling of grated Parmesan cheese for an authentic Italian touch.

Cauliflower and barley are a winning combination from a nutritional standpoint, as barley is a cereal rich in fiber and cauliflower is a vegetable with many beneficial properties. Enjoy this creamy and enveloping soup with the pleasure of a dish that is good for both body and spirit.