Barley Vegetable Soup ( Exotic Diabetic Recipe )

March 28, 2014

138

The ideal way to start an italian meal, this soup is loaded with health and taste. Fibre-rich barley is a key ingredient in this soup while the use of vegetable stock and other veggies enhances its health profile. Red chilli flakes spice up the soup, but always add it at the end lest the soup becomes over spicy. Adding cheese to hot soup causes it to melt and mix in well with soup thereby pepping up the flavour – what more can i say, taste it and you’ll believe me!

Ingredients
2 tsp oil
2 tbsp finely chopped onions
1/2 tsp finely chopped garlic (lehsun)
4 cups vegetable stock
2 tbsp chopped carrots
3 tbsp tomato puree
1 tbsp chopped tomatoes
salt to taste
2 tbsp cooked barley (jau)
3 tbsp cooked macaroni
1/4 cup finely chopped spinach (palak)
1/2 tsp dried oregano
1/2 tsp dry red chilli flakes (paprika)

For The Garnish
1 tbsp grated mozzrella cheese

Method Heat the oil in a deep non-stick pan, add the onions and garlic and sauté over a medium flame for 2 to 3 minutes, while stirring continuously. Add the vegetable stock, carrots, tomato purée,...
See the full directions on my site

Nutritions

Calories
106

Sodium
1244mg
51% DV

Fat
10g
15% DV

Protein
4g
8% DV

Carbs
16g
5% DV

Fiber
3g
13% DV