The flavor is refreshing, too! Add remaining 1 cup broccoli and continue cooking until just tender, about 5 minutes more. 70.1 g This vegetarian recipe for a hearty homemade soup is delicious, healthy and filling. Cook until barley is tender but still firm to the bite, about 10 minutes more. I didnt have coconut milk so i just some creamed coconut i had and it works just fine! I really appreciated the previous reviews re the pepper. Here are some changes I made: I used low sodium chicken broth instead of plain water and cut out the added salt. Yummy soup. I will make this again with a fraction of the pepper but I used less than the prescribed amount and am kicking myself for not going with my instinct. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Required fields are marked *. Learn how your comment data is processed. Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes. Bring to a boil. I am however glad I tried it- the idea is good. Melt the butter in a large pot over medium heat. Percent Daily Values are based on a 2,000 calorie diet. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 23 %, Pressure Cooker Beef Barley Vegetable Soup. Bring the barley and water to a boil in a saucepan over high heat. Two tablespoons means you can almost not taste anything else about it unfortunately. Per other reviews I used 2 teaspoons black pepper and 1 teaspoon red pepper flakes - that worked out perfectly. Way way WAY too much pepper! I'd hoped for more coconut flavor but I think we used extra-extra broccoli (it's fresh and bountiful) which masked the coconut flavor. Stir the onion and celery into the melted butter, place a cover on the pot, and cook until tender, about 5 minutes. I added carrots to make up for the broccoli that I didn't have and left out the butter entirely. Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes. Add comma separated list of ingredients to include in recipe. FABULOUS!! Add the chicken and vegetable broths, barley and rosemary. You saved Vegan "Cream" of Broccoli Soup with Barley to your. Add barley and coconut milk. Reduce heat; stir in the cream, salt and pepper (do not boil). Definitely cut down on the pepper did I mention that? Return the cover to the pot and cook another 5 minutes. Combine water, 3 cups broccoli, celery, onion, carrot, garlic, rosemary, and thyme in a large pot over medium heat. It would probably taste even better with the celery and onion. […] See full ‘Broccoli Barley Soup’ recipe here… […], Your email address will not be published. Loved this.. just had the last bit of this for dinner. I sauteed the onion and garlic in 1T of OO before adding everything else. This should be renamed Pepper Soup! Drain and set aside. Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Information is not currently available for this nutrient. 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Will make this again! Most people won't think twice about serving basic cornbread when is on the table. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Bring to a boil; cook and stir for 2 minutes or until thickened. 343 calories; protein 9.7g 19% DV; carbohydrates 49.9g 16% DV; fat 13.2g 20% DV; cholesterol 17.4mg 6% DV; sodium 1163.7mg 47% DV. Remove the pot from heat. : ). Dangit! Didn't have celery or onion so I left those out and substituted 1 T. onion powder for the onion. Stir the broccoli, vegetable stock, and remaining garlic into the mixture and bring to a boil. Hold the blender lid with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. I added the amt of pepper I would normally use in any recipe and the soup came out perfect. I didn't use celery either. Will make this again.. the coconut milk in this is delicious. This refreshing light cream soup is chock-full of yummy flavors! Add broccoli; cover and cook for 10 minutes or until broccoli is tender. Season with the black pepper, red pepper flakes, sea salt, and nutmeg.