Barley Soup With Parmesan Cheese -

Barley Soup With Parmesan Cheese

Ingredients

1 tbsp (15 ml) olive oil
1 small clove garlic
½ cup (125 ml/80 g) pearl barley
2 cups (500 ml) vegetable stock
½ bunch green (spring) onions
1 small zucchini (courgette)
2 small tomatoes
⅓ cup (75 ml/50 g) green peas
1 small sprig fresh rosemary
1 small sprig fresh thyme
½ tsp (2 ml) salt
1 to 2 tsp (5 to 10 ml) lemon juice
1 handful fresh basil leaves
¼ cup (50 ml/30 g) finely grated Parmesan cheese

Details

Serves: 2

Method

Heat the oil in a medium-sized saucepan. Finely chop the garlic and cook on low heat. Rinse bar­ley in cold water and drain. Stir into the saucepan and cook slightly, stirring constantly. Add vegetable stock and stir once. Cover and cook on low heat for 30 minutes.

Meanwhile, finely slice the white and light green parts of the onions. Finely dice the zucchini. Crush the tomatoes with a potato masher or chop finely.

Add onions, tomatoes, zucchini, peas, rosemary and thyme to the barley. Cook, covered, on low heat for 20 minutes.

Season with salt and lemon juice. Finely chop and garnish with basil. Serve with Parmesan on the side.

Per serving:- approx. 317 calories 14 g protein, 12 g fat, 37 g carbohydrates

Related food category:

• Soup