Ingredients:
- 1/2 cup barley (sopped for 2 hours)
- 1 onion (small)
- 1 carrot (pome)
- 1/2 cup cabbage (shall)
- 1/2 cup tomato (small)
- 1/2 cup bell pepper ( pomegranate seed)
- 3 cups of filtered water
- 1 tablespoon olive oil
- 2 garlic branches (small)
- 1 tablespoon black pepper
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon salt
- 1/2 tablespoon oregano
- Fresh coriander or parsley for decoration
How to cook:
- Take a large pot and heat the oil over medium heat.
- Add the onions and stir-fry for about 2 to 3 minutes until the onions turn dark.
- Add the minced garlic and stir-fry for another minute.
- Add carrots, cabbage, bell peppers and tomatoes to the pot. Stir and cook for at least 3 minutes, leaving the vegetables slightly tender.
- Remove the soaked barley and put it in the pot with the vegetables.
- Pour in 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.
- Taste barley soup and adjust the spices to taste.
- Garnish with fresh coriander or parsley before enjoying this nutritious soup.
