CURRIED VEGETABLE BARLEY SOUP
This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- Set a large soup pot over medium-low heat. When hot, add the olive oil. When that's hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
- Add garlic and curry powder and cook, stirring constantly, for one more minute.
- Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
- Remove from heat. Taste and add more salt and pepper if desired. Serve.
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Maryssa Cosby
[email protected]This soup is a must-try!
MD Jahidul Islam Jony
[email protected]I would definitely recommend this soup to others.
Summa Hope
[email protected]This soup is a great way to warm up on a cold day.
Kasem Ali 2.0
[email protected]I loved the flavor of this soup. The curry and coconut milk were a perfect combination.
Ashleigh Larocque
[email protected]This soup was very easy to make and it turned out great! I will definitely be making it again.
Ashton Douglas
[email protected]I found this soup to be a bit bland. I would recommend adding more salt and pepper to taste.
Iddrisu Issah
[email protected]This soup was a bit too spicy for my taste. I would recommend using less curry powder.
Usman Sehgal
[email protected]I'm not a huge fan of curry, but this soup was still very good. The vegetables were cooked perfectly and the broth was very flavorful.
Auriana Vegee
[email protected]This soup is a great make-ahead meal. I made it on the weekend and then reheated it for dinner during the week.
Omoidonor Blessing
[email protected]I love the creamy texture of this soup. I used a combination of coconut milk and heavy cream and it was perfect.
Abik Islam
[email protected]This soup is a great way to use up leftover vegetables. I added some chopped carrots, celery, and potatoes and it turned out great!
Sandy Saavedra
[email protected]I was pleasantly surprised by how delicious this soup was. I'm not usually a fan of barley, but it was cooked perfectly in this soup. The curry flavor was also very mild, which I appreciated.
Sudarshan Mishra
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use frozen vegetables, which makes it a great option for a weeknight meal.
Courtney t
[email protected]I've made this soup several times now and it's always a crowd-pleaser. The vegetables are cooked perfectly and the curry flavor is spot-on. I like to add a little extra heat with some cayenne pepper.
Tiffani Burns
[email protected]This curried vegetable barley soup was a hit with my family! The flavors were perfectly balanced and the soup was hearty and filling. I especially loved the addition of coconut milk, which gave the soup a creamy richness.