Vegan Anti-Inflammatory Persian-Inspired Barley Soup

Name: Vegan Anti-Inflammatory Persian-Inspired Barley Soup
Total time: 1 h
Yield: 1 servings
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

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60 mins

Serves 1

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Directions

1.

Slice the onions and fry until translucent, then add the turmeric and fry for another few minutes. Remove a 1/4 for garnish.
2.

Add 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.
3.

Add 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.
4.

When 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.
5.

Serve garnished with the sauteed onions, mint oil and a dollop of vegan yoghurt.

1.

Slice the onions and fry until translucent, then add the turmeric and fry for another few minutes. Remove a 1/4 for garnish.
2.

Add 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.
3.

Add 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.
4.

When 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.
5.

Serve garnished with the sauteed onions, mint oil and a dollop of vegan yoghurt.

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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

Vegan Anti-Inflammatory Persian-Inspired Barley Soup

Directions

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