Vegan Anti-Inflammatory Persian-Inspired Barley Soup
Directions
- 1Slice the onions and fry until translucent, then add the turmeric and fry for another few minutes. Remove a 1/4 for garnish.
- 2Add 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.
- 3Add 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.
- 4When 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.
- 5Serve garnished with the sauteed onions, mint oil and a dollop of vegan yoghurt.
Ingredients
- 2 large white onions, sliced
- 4 cloves garlic
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp salt
- 1 cup chickpeas
- 1 cup barley
- 0.5 cup dry lentils
- 0.5 cup rice
- 1 large bunch parsley
- 1 large bunch coriander
- 1 large bunch fresh dill
- 1 large leek
- 6 tbsp dried mint
- 1 cup vegan yoghurt
- 0.5 lime juice
- 3 tbsp vegetable oil
Equipment
frying panspoongarlic pressblenderbowl