Vegan Anti-Inflammatory Persian-Inspired Barley Soup

60 mins
Serves 1
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Directions

  1. 1Slice the onions and fry until translucent, then add the turmeric and fry for another few minutes. Remove a 1/4 for garnish.
  2. 2Slice the onions and fry until translucent, then add the turmeric and fry for another few minutes. Remove a 1/4 for garnish.
  3. 3Slice the onions and fry until translucent, then add the turmeric and fry for another few minutes. Remove a 1/4 for garnish.
  4. 4Add in the minced garlic, and fry for a couple of mins until translucent. Add in 4 tbsp of dry mint and saute for a further minute.
  5. 5Add in the minced garlic, and fry for a couple of mins until translucent. Add in 4 tbsp of dry mint and saute for a further minute.
  6. 6Add in the minced garlic, and fry for a couple of mins until translucent. Add in 4 tbsp of dry mint and saute for a further minute.
  7. 7Add in the chickpeas, lentils, rice and barley, finely chopped herbs, roughly chopped leeks, the salt and pepper and cover with 6 cups of boiling water. Let it come to a boil then let it simmer on low heat for one hour. If you can leave it on for another half an hour, even better.
  8. 8Add in the chickpeas, lentils, rice and barley, finely chopped herbs, roughly chopped leeks, the salt and pepper and cover with 6 cups of boiling water. Let it come to a boil then let it simmer on low heat for one hour. If you can leave it on for another half an hour, even better.
  9. 9Add in the chickpeas, lentils, rice and barley, finely chopped herbs, roughly chopped leeks, the salt and pepper and cover with 6 cups of boiling water. Let it come to a boil then let it simmer on low heat for one hour. If you can leave it on for another half an hour, even better.
  10. 10When you are ready to serve, saute 2 tbsp of dry mint in 3 tbsp of vegetable oil on a medium heat for around 20-30 seconds. As soon as the colour darkens, take it off the heat. This can burn very quickly, so be very careful. Immediately pour onto the soup.
  11. 11When you are ready to serve, saute 2 tbsp of dry mint in 3 tbsp of vegetable oil on a medium heat for around 20-30 seconds. As soon as the colour darkens, take it off the heat. This can burn very quickly, so be very careful. Immediately pour onto the soup.
  12. 12When you are ready to serve, saute 2 tbsp of dry mint in 3 tbsp of vegetable oil on a medium heat for around 20-30 seconds. As soon as the colour darkens, take it off the heat. This can burn very quickly, so be very careful. Immediately pour onto the soup.
  13. 13Serve garnished with the sauteed onions, mint oil and a dollop of vegan yoghurt.
  14. 14Serve garnished with the sauteed onions, mint oil and a dollop of vegan yoghurt.
  15. 15Serve garnished with the sauteed onions, mint oil and a dollop of vegan yoghurt.

Ingredients

  • 2 large white onions, sliced
  • 2 large white onions, sliced
  • 2 large white onions, sliced
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 cup chickpeas
  • 1 cup chickpeas
  • 1 cup chickpeas
  • 1 cup barley
  • 1 cup barley
  • 1 cup barley
  • 0.5 cup dry lentils
  • 0.5 cup dry lentils
  • 0.5 cup dry lentils
  • 0.5 cup rice
  • 0.5 cup rice
  • 0.5 cup rice
  • 1 large bunch parsley
  • 1 large bunch parsley
  • 1 large bunch parsley
  • 1 large bunch coriander
  • 1 large bunch coriander
  • 1 large bunch coriander
  • 1 large bunch fresh dill
  • 1 large bunch fresh dill
  • 1 large bunch fresh dill
  • 1 large leek
  • 1 large leek
  • 1 large leek
  • 6 tbsp dried mint
  • 6 tbsp dried mint
  • 6 tbsp dried mint
  • 1 cup vegan yoghurt
  • 1 cup vegan yoghurt
  • 1 cup vegan yoghurt
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 lime juice
  • 3 tbsp vegetable oil
  • 3 tbsp vegetable oil
  • 3 tbsp vegetable oil

Equipment

frying panspoongarlic pressblenderbowl