New Update
| Main ingredients | Sweet corn kernels, Carrot, Green zucchini, Broccoli, Pumpkin, Barley, Olive oil, Garlic, Celery, Leek, Onion, Black pepper powder, Tomato puree, Fresh thyme, Vegetable stock |
| Cuisine | Fusion |
| Course | Soup |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup sweet corn kernels
- 1 small carrot, peeled and chopped
- 1 small green zucchini, chopped
- 10-12 small broccoli florets
- ¼ cup chopped pumpkin
- 1 cup cooked barley
- 1½ tablespoons olive oil
- 1 tablespoon chopped garlic
- 2 inch celery, chopped
- 2 tablespoons chopped leeks
- 1 medium onion, chopped
- Salt to taste
- Black pepper powder to taste
- 1 cup tomato puree
- 2-3 fresh thyme sprigs
- 4-5 cups vegetable stock
- Crushed black peppercorns for garnish
Method
- Heat olive oil in a non-stick pan, add garlic, celery and leeks, mix well and saute for 1-2 minutes. Add onion, mix and sauté till translucent.
- Add sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt and black pepper powder, mix well and saute for 1-2 minutes.
- Add tomato puree and mix. Pluck the leaves of thyme sprigs and add to the soup, mix and cook for 2-3 minutes. Add vegetable stock, mix well and cook till the mixture comes to a boil.
- Add barley, mix well and cook for 2-3 minutes.
- Transfer into serving bowls, garnish with crushed black peppercorns and serve hot.
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