Vegetable Barley Soup

Ingredients

• 2 medium carrots, cut into 1/2 cm cubes
• 1 medium onion, sliced
• 3 inch stalk celery, cut into 1 inch pieces
• 1 small zucchini, 1/2 cm cubes
• 1 small cucumber, seeded and cut into 1/2 cm cubes
• 1/2 medium broccoli, cut into small florets
• 1/2 cup barley
• 1 tablespoon cornflour/ corn starch
• 1 bay leaf
• 4-6 black peppercorns
• 2 tablespoons butter
• Salt to taste
• 1/4 teaspoon white pepper powder
• 1 tablespoon fresh parsley, chopped 

Method 

1. Soak barley in two cups of water for an hour.
2. Dissolve cornflour in half cup of water.
3. Take seven cups of water in a heavy bottom pan, add bay leaf, black peppercorns, half the carrot cubes, onions and celery. 
4. Bring it to boil and then simmer for half an hour.  Strain the stock and keep it aside.  
5. Drain water from the soaked barley.
6. 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.
7. 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.
8. Serve piping hot garnished with reserved cubes of cucumber.

Nutrition Info