Broccoli Barley Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until they become translucent.
• STEP 2.Add diced carrots, celery, and broccoli florets to the pot. Stir and cook for a few minutes until the vegetables start to soften.
• STEP 3.Pour vegetable broth into the pot and bring it to a boil. Add barley, dried thyme, salt, and pepper. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the barley is tender.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, blend in batches and be careful with the hot liquid.
• STEP 5.Return the soup to the pot and heat it over low heat. Stir in the lemon juice and adjust the seasoning if needed.
• STEP 6.Serve the broccoli barley soup hot, garnished with fresh parsley or grated cheese, if desired.

Cooking Tips

• To save time, you can use pre-cut broccoli florets.
• If you prefer a chunkier soup, you can blend only a portion of the soup and leave some vegetables whole.
• Feel free to add other vegetables like peas or corn for extra flavor and texture.
• For a creamier soup, you can stir in some heavy cream or coconut milk.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the broccoli barley soup hot as a main course or as a starter.
• Garnish the soup with fresh parsley or grated cheese for added flavor.
• Pair the soup with crusty bread or a side salad for a complete meal.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• You can freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.