Easy Barley Root Vegetables Soup

Winter is almost here and nothing screams more than a warm bowl of filling and nourishing soup. If you know me by now, I make soups all year long! But the real reason I love soups so much is because you can literally make a big crowd-pleaser pot out of anything you have on hand. This soup is comforting and so inviting. Easy to prepare, basic ingredients and totally kid-friendly!

 

Instructions

1). Place the oil and onions in a deep soup pot and sauté for about 10 minutes until nice and golden.

2). Add the potatoes and mix for 2 minutes. Add carrots and sweet potato and keep stirring until golden brown. (About 7-10 minutes)

3). Add the spices, mix for 30- 45 seconds. Strain and wash the barley well.

4). Add 8 cups water, chickpeas and barley. Scrape the bottom of the pot with a wooden spoon so that all the flavors marry well.

5). Bring to a boil, lower to medium and cook until everything is nice and soft. Add water and seasoning if needed.

Enjoy!

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2 Comments

  1. Maureen says:

    I have made the Moroccan eggplant salsa in vinegar dressing a few times now. Everyone loves it. Your recipes r to die for. My husband is of Iraqi descent and I absolutely adore their cuisine and therefor love your foods too. Thanks for this book of recipes. Please when you visit Australia on day come to stay with us.

  2. Esther says:

    Zei gebenched bat el for ur wonderful recipes.
    U r giving me real Chayus.
    Besuros tovos bekarov mamash.amain

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