Barley Soup
This soup gets a deep, savory flavor from blooming the curry powder and dried thyme with the aromatics before adding any liquid – this simple step toasts the spices and unlocks a much richer taste.
Ingredients
- 5 tbsp olive oil, divided
- 2 cups finely diced yellow onion
- 2 cups chopped carrots
- ~1 1/3 cups chopped celery
- ~2 2/3 cups chopped butternut squash
- Salt and pepper
- 5 tsp minced garlic
- 3/4 tsp yellow curry powder
- 3/4 tsp dried thyme
- 1 1/3 cups pearled barley, rinsed
- 1/4 tsp red pepper flakes, optional
- 10 cups vegetable stock or broth
- 3 dried bay leaves
- ~2 2/3 cups shredded kale
- Fresh lemon juice, for serving
- Freshly grated Parmesan cheese, for serving
Sauté the Vegetables
In a large pot over medium heat, add 4 tablespoons of olive oil. Once warm, add the onion, carrots, celery, and butternut squash. Season to taste with salt and pepper and cook, stirring occasionally, until the vegetables have softened, ~5-7 minutes.
Add the garlic, curry powder, thyme, rinsed barley, and optional red pepper flakes. Sauté for ~1 minute more, stirring constantly, until fragrant.
Simmer the Soup
Pour in the vegetable stock and season again with salt and pepper. Add the bay leaves and increase the heat to high to bring the soup to a boil.
Once boiling, reduce the heat to maintain a simmer. Cook, uncovered, for ~30-35 minutes, or until the barley is tender. Stir in the kale during the last 3 minutes of simmering.
Finish and Serve
Remove the pot from the heat and discard the bay leaves. Drizzle with the last tablespoon of olive oil and a squeeze of fresh lemon juice, if using.
Taste and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve with freshly grated Parmesan cheese.
Barley Soup
Ingredients
- 5 tbsp olive oil divided
- 2 cups finely diced yellow onion
- 2 cups chopped carrots
- ~1 1/3 cups chopped celery
- ~2 2/3 cups chopped butternut squash
- Salt and pepper
- 5 tsp minced garlic
- 3/4 tsp yellow curry powder
- 3/4 tsp dried thyme
- 1 1/3 cups pearled barley rinsed
- 1/4 tsp red pepper flakes optional
- 10 cups vegetable stock or broth
- 3 dried bay leaves
- ~2 2/3 cups shredded kale
- Fresh lemon juice for serving
- Freshly grated Parmesan cheese for serving
Method
- Heat 4 tbsp olive oil in large pot over medium heat.
- Add onion, carrots, celery, squash, salt and pepper; cook 5-7 minutes until softened.
- Add garlic, curry powder, thyme, barley and red pepper flakes; cook 1 minute.
- Pour in stock and bay leaves; bring to boil.
- Reduce heat and simmer uncovered 30-35 minutes until barley is tender.
- Add kale during final 3 minutes.
- Remove bay leaves, drizzle with remaining olive oil and lemon juice.
- Season to taste and serve topped with Parmesan.
