Vegetable Barley Soup A healthy soup with vegetables, barley and spices. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 Aug 2016 in Recipes Course New Update Main Ingredients Carrots, Onion Cuisine Fusion Course Soups Prep Time 1.30-2 hour Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Vegetable Barley Soup 2 medium Carrots 1/2 cm cubes 1 medium Onion sliced 3 inch stalk Celery 1 inch pieces 1 small Zucchini 1/2 cm cubes 1 small Cucumber, seeded, 1/2 cm cubes 1/2 medium Broccoli small florets 1/2 cup Barley 1 tablespoon Cornflour/ corn starch 1 Bay leaf 4-6 Black peppercorns 2 tablespoons Butter to taste Salt 1/4 teaspoon White pepper powder 1 tablespoon Fresh parsley chopped Method Soak barley in two cups of water for an hour. Dissolve cornflour in half cup of water. Take seven cups of water in a heavy bottom pan, add bay leaf, black peppercorns, half the carrot cubes, onions and celery. Bring it to boil and then simmer for half an hour. Strain the stock and keep it aside. Drain water from the soaked barley. Melt butter in another pan on low heat, add barley and cook for three to four minutes. Add the carrot, zucchini and cucumber cubes along with broccoli florets and cook for two minutes leaving aside a few cucumber cubes for garnish. Add the reserved stock and continue cooking for another ten to fifteen minutes. Season with salt and white pepper powder. Add dissolved cornflour, cook for few minutes and remove from heat. Add parsley and stir. Serve piping hot garnished with reserved cubes of cucumber. Nutrition Info Calories 783 Carbohydrates 109.9 Protein 23.3 Fat 27.6 Other Fiber 31.8gm #Barley #Bay leaf #Black peppercorns #Butter #Carrots #Cornflour/ corn starch #Salt #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article