After learning about how healthy barley is for your body, I had to find more ways to include it in my recipes. It is loaded with fiber, protein and essential nutrients so I find that I stay full for a long time when I eat it. I love its mild flavor and chewy texture. It was only natural that I include it in a soup recipe.
My Curried Vegetable Barley Soup recipe is based on the traditional recipe but is enhanced with pearled barley and spices. The barley is boiled in the broth so it absorbs flavor as well as water. I use my favorite vegetables, cauliflower, green beans, tomatoes, carrots and potatoes, all chopped into bite sized pieces. The broth is flavored with a homemade curry powder mixture made with coriander, cumin, turmeric, chile powder, fenugreek and fennel. To save time I use spices that are already ground rather than grinding them fresh. The spice mixture adds a combination of rich, exotic flavor with a tiny bit of heat. To make the soup even healthier than it already is, I add a cup of chopped kale during the last steps to add color and texture.
This Curried Vegetable Barley Soup is so full of vegetables and flavor that I serve it simply with a toasted buttered naan on the side. My husband likes to dip the bread into the soup to soak up every last bit of flavor. This is one of his favorite soups. It is delicious.