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Fondly known as the body’s building block, protein helps maintain body tissue, doing both development and repair. With lots of crunchy vegetables and nutritious vegetable stock to boot, this soup is both toothsome and flavourful. Mixed Sprouts and Barley Soup recipe - How to make Mixed Sprouts and Barley Soup Tags Chunky Indian SoupsBoiledNon-stick PanQuick Vegetarian SoupsHealthy Veg SoupsHyperthyroidism DietPregnancy Vitamin A Rich Preparation Time: 20 mins Cooking Time: 10 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients 1 cup boiled mixed sprouts1/4 cup soaked and boiled barley (jau)2 tsp oil1/4 cup finely chopped onions1 tbsp red chilli paste , refer handy tip1/4 cup finely chopped carrot1/4 cup finely chopped cabbage salt to taste3 cups basic vegetable stock2 tsp cornflour2 tbsp water Method MethodCombine the cornflour and water in a deep bowl and mix well.Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the red chilli paste, carrots and cabbage and sauté on a medium flame for 2 to 3 minutes.Add the mixed sprouts, barley and salt and sauté on a medium flame for another 1 to 2 minutes.Add the basic vegetable stock, mix well and bring to a boil, while stirring occasionally.Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Serve hot.Handy tip:Handy tip:Soak 10 whole dry kashmiri red chillies in warm water for 30 minutes and blend in a mixer to a smooth paste. Use as required. Nutrient values (Abbrv) per servingEnergy131 calProtein4.8 gCarbohydrates21 gFiber4.5 gFat3.1 gCholesterol0 mgSodium25.7 mgClick here to view calories for Mixed Sprouts and Barley Soup