Barley Vegetable Soup ( Exotic Diabetic Recipe )
by Tarla Dalal

This recipe has been viewed 87212 times

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!

Barley Vegetable Soup ( Exotic Diabetic Recipe ) recipe - How to make Barley Vegetable Soup ( Exotic Diabetic Recipe )

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 mozzarella 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, tomatoes,spinach and salt, mix well and simmer for 5 to 7 minutes.
Add the barley and macaroni, mix well and simmer for another minute.
Remove from the flame, add the oregano and red chilli flakes and mix well.
Serve immediately garnished with cheese.

Handy tip

To cook barley and macaroni, boil a vesselful of water, add the barley and macaroni and boil for 10 to 15 minutes or till they are cooked. Refresh them using cold water, strain and use as required.

Disclaimer:

It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.