We’ve combined hearty garlic with a generous bunch of fresh kale to liven up the earthy depth of this soup, which complements the nutty essence of pearl barley. To that is added coconut milk, a creamy addition of luxurious essence and a slight sweetness that marries perfectly with the savory notes of the stew; while the chickpeas add a nice protein punch and contrast in texture. This recipe transforms the traditional barley soup into a nutrient packed, creamy delight that can be served warm any time of the year.
Makes
4 servingsIngredients
- 1 yellow onion diced
- 6 garlic cloves sliced
- 2 celery stalks diced
- ¾ cup chopped fresh dill leaves and stalks
- 1 cup pearl barley
- 5 cups vegetable stock
- 15 oz (1 can) coconut milk
- 15 oz (1 can) chick peas, drained
- 1 bunch kale, stems removed chopped
- 3 tablespoons lemon juice
Instructions
- Heat a large pot over medium-high heat. Coat the bottom with olive oil. once hot, add the onion celery and garlic and cook, stirring until softened, 2 to 3 minutes. Add half the dill and about a teaspoon of salt. Cook, stirring until fragrant, 1 to 2 minutes.
- Add the pearl barley, stock, coconut milk, chick peas and kale and bring to the boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the barley is swollen and tender, 25 to 30 minutes.
- Turn off the heat. Add the lemon juice, and season with salt and pepper. Taste and make sure the seasonings are to your liking, adjusting salt and lemon as needed.
