Go Back
Barley & Pasta Veg Soup

Barley & Pasta Veg Soup

Arpita Darooka
Delicious, heart soup and a meal in itself.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Soup
Cuisine Global
Servings 4 Servings

Ingredients
  

  • 1/4 Cup Onions - sliced
  • 1/3 Cup Carrots - sliced
  • 1/4 Cup Spring onions - chopped
  • 1/3 Cup Tomatoes - chopped
  • 1/8 Cup Celery - chopped
  • 1/4 Cup Green peas and sweet corn - frozen or steamed
  • 3 Tbsps Ginger and garlic - minced
  • 3 Tbsps Sesame oil
  • 1 Tsp White sesame seeds
  • 1 Pc Bay leaf
  • 6 Cups Water
  • Salt to taste
  • 1 Tsp White pepper powder
  • 1/2 Tsp Red chilli flakes
  • 1 Tbsp Mexican seasoning or dried herbs
  • 3 Tsps Tomato ketchup I used hot and sweet
  • 2 Tsps Miso paste optional
  • 1/2 Cup Pearl barley
  • 3 Tbsps Cilantro - chopped
  • 1/2 Cup Shell pasta - durum wheat
  • 1/4 Cup Peanuts
  • 1/2 Tsp Sugar
  • 1 Tsp Lemon juice

Instructions
 

  • Prep - chop/slice the veggies -
    1/4 cup onions, 1/3 cup carrots, 1/4 cup spring onions, 1/2 cup tomatoes, 1/8 cup celery. Also keep a mix of 1/4 cup frozen or steamed sweet corn and green peas handy.
  • Mince and keep aside 3 tbsps ginger and garlic.
  • In a soup pot, add 3 tbsps cold pressed sesame oil or any cooking oil of preference. Add 1 tsp white sesame seeds and 1 bay leaf and mix in the minced ginger garlic. Sauté them for a minute and then add the sliced onions and spring onions. Cook until the onions turn soft and then add in the carrots, celery, tomatoes and let it all cook for a minute. Add 6 cups of water. Also, mix in the salt to taste, 1 tsp white pepper, 1/2 tsp red chilli flakes, 1 tbsp Mexican seasoning or dried herbs. Tip in 3 tsps of tomato ketchup and 2 tsps miso paste (miso is optional). Now add in 1/2 cup barley pearls and mix everything well.
  • Cover and put the pot on simmer for 45-50 mins. Stir in a couple of times in between. Add 3 tbsps cilantro in the last 5 mins.
  • Now cook 1/2 cup shell pasta in a different pot as per packet instructions. Drain and keep aside.
  • Also, dry roast 1/4 cup peanuts and crush them roughly. Keep it aside for the garnish.
  • Once the soup and the barley is cooked (checked by squishing a barley grain in between the fingers and it should be soft), taste and adjust seasonings. Mix in the cooked pasta. Switch off the flame and add 1/2 tsp sugar and 1 tsp lemon juice.
  • Garnish with roasted peanuts, cilantro, spring greens, black sesame and red chilli flakes.
    Enjoy!!!
Keyword barley & pasta veg soup, soup recipes