Name: Vegetable Barley Soup
Yield: 6
Ingredients: 2 tbsp avocado oil; 1 onion, diced; 2 carrots, diced; 2 celery ribs, diced; 1 red bell pepper, diced; 2 tsp smoked paprika; 1 tbsp fresh thyme leaves; 4 garlic cloves, minced; ½ tsp sea salt; ½ tbsp red curry paste; 2 cups tomatoes, diced; 4 cups vegetable broth; 2 cups water; ½ cup pearled barley, rinsed; 2 cups frozen peas; 1 tbsp maple syrup; 1 lemon, juiced; ¼ cup fresh parsley, chopped (optional)

AuthorMaria

Yields6 Servings

2 tbsp avocado oil

1 onion, diced

2 carrots, diced

2 celery ribs, diced

1 red bell pepper, diced

2 tsp smoked paprika

1 tbsp fresh thyme leaves

4 garlic cloves, minced

½ tsp sea salt

½ tbsp red curry paste

2 cups tomatoes, diced

4 cups vegetable broth

2 cups water

½ cup pearled barley, rinsed

2 cups frozen peas

1 tbsp maple syrup

1 lemon, juiced

¼ cup fresh parsley, chopped (optional)

Heat avocado oil in a large pot over medium-low heat. Saute onion, carrot, celery and bell pepper until softened, about 5-7 minutes.

Stir in paprika, thyme, garlic, salt, and red curry paste. Continue to cook for 1-2 more minutes until very fragrant.

Stir in tomatoes, increase heat to medium, and cook for a few more minutes. Stir in broth and water and increase heat to high. Bring to a boil. Reduce heat to a simmer and stir in barley. Cook, covered, for 40-45 minutes until barley is soft.

Stir in frozen peas, maple syrup and lemon juice. Heat until peas are thawed, about 3-5 minutes. Ladle into bowls and top with chopped parsley, if desired. Enjoy!

CategoryDairy-Free, Fall, Gluten-Free, Main Dish, Nut-Free, Vegan, Vegetarian

Ingredients