Spinach and barley soup

Ingredients

• Spinach, 1 large bunch, or frozen spinach, 1 cup.
• Onion, medium-sized, 1.
• Canned tomatoes, ½ cup.
• Garlic, 2 cloves.
• Barley, 1 cup.
• Italian seasonings, 1 teaspoon.
• Salt and pepper as per taste.
• Water or chicken broth or vegetable broth, 4 cups.
• Dried parsley and basil, ¼ teaspoon.

Preparation

• Dice the onion finely and crush the garlic coarsely and keep aside. Wash the spinach thoroughly and chop it into fine pieces.
• Heat a pot with some olive oil and when the oil is hot, add the chopped onion and garlic and sauté for a few minutes until the onions are well caramelized. Then add the spinach and sauté for a few more minutes until everything is blended.
• Add the canned tomatoes and cook for a few more minutes and switch off the stove and let it cool. Once cooled, blend the mixture into a smooth puree and add the puree back into the pot.
• Add 4 cups of water or broth along with the seasonings, dried herbs, salt and pepper as per taste along with 1 cup of barley and cook under medium flame for 15-20 minutes until the barley is cooked.
• Ladle the soups into bowls and serve hot with any whole grain breads.

Questions

Photos of members who cooked this recipe

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