How to cook vegetable barley soup to lose weight
Ingredients:
75 grams of barley, soaked for 2 hours
1 onion, chopped
1 carrot, diced
75 grams of cabbage, chopped
75 grams of tomatoes, chopped
75 grams bell peppers, diced
450 ml of vegetable stock or filtered water
15 ml of olive oil
2 cloves garlic, minced
5 grams of black pepper
2.5 grams turmeric powder
2.5 grams of salt
5 grams oregano
Wash the barley and soak in water for 2 hours or leave it overnight.
Chop all vegetables (cesters, carrots, cabbage, tomatoes and bell peppers).
Take a large pot and heat the oil over medium heat. Add the onions and stir-fry for about 2 - 3 minutes until the onions turn dark.
Add the minced garlic and stir-fry for another minute.
Add the carrots, cabbage, bell peppers and tomatoes to the pot, cook for at least 3 minutes, leaving the vegetables soft.
Remove the soaked barley and put it in the pot with the vegetables. Pour in vegetable stock or filtered water and stir the ingredients well.
Add black pepper, salt, turmeric and oregano, stir well for all the ingredients.
Boil barley soup and reduce heat. Cover the pot and simmer for 30 minutes, or until the rice is tender.
Garnish with fresh coriander or parsley.
Who should avoid eating vegetable barley soup?
Barley contains gluten, so it is not suitable for people with celiac disease or gluten intolerance.
Barley soup is rich in fiber, if consumed too much it can cause bloating, flatulence or indigestion.
Although barley has a low glycemic index, consuming too much of any starchy food can affect blood sugar levels, especially for people with diabetes.
If the vegetable stock in the soup contains a lot of sodium, it can cause high blood pressure or water retention.
