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
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.
Notes
Can be made ahead and reheated. Soup will thicken as it stands.