Not all soups are the same. This spicy version with lots of colourful vegetables and filling pearl barley has a particularly tasty touch.
Healthy, hearty, tasty and filling? You can!
Ultimately, this recipe is simply an initial inspiration for a tasty combination. Feel free to use other vegetables of your choice or whatever is in season.
Extra flavour experience with smoked tofu
You often hear that tofu tastes boring. That's not quite true. Once again, it's simply down to the way it's prepared. Cut into small cubes, fried until crispy and deglazed with a little spicy soy sauce, tofu is simply a delicious crispy topping with an incredible amount of flavour.
Preparation time: approx. 60 min
Ingredients for approx. 4 portions
- 2 tbsp coconut oil
- 50 g onion - peeled and diced
- 150 g carrots, washed, peeled and diced
- 100 g celeriac, peeled, diced
- ½ stalk of leek - washed and cut into half rings
- 2 bay leaves
- 100 g barley pearl barley
- 1 litre vegetable stock
- 100 g smoked tofu - finely dice
- 3 tbsp soy sauce (e.g. Tamari)
- 500 ml barley drink
- 3 tbsp organic soya sour cream (e.g. from Soyana)
- 1 bunch of chives - washed and cut into fine rings
- Salt and pepper from the mill
Preparation
To make the barley soup, heat the coconut oil in a pan. Sauté the onion, carrots, celeriac and leek for approx. 3 mins., then add the bay leaves.
Add the barley to the pan and sauté briefly.
Deglaze everything with vegetable stock and bring to the boil. Then reduce the heat, cover and simmer gently over a low heat for approx. 20 mins.
Meanwhile, heat a small pan, add a little coconut oil and fry the smoked tofu cubes until crispy. Deglaze with the soya sauce and put to one side.
Stir in the barley drink and sour cream and bring to the boil again. Switch off the heat and season the soup with salt and pepper.
Serve the barley soup, sprinkle with the crispy smoked tofu and chives and serve.
Enjoy the flavour!
Your Katinka