SERVING – 4 (PORTION SIZE/SERVING-= 1 STD CUP)
- BARLEY – 2 TBSPS (soaked)
- TOMATO MEDIUM – 8 CHOPPED
- CARROTS MEDIUM – 1 GRATED
- BEANS – 1/2 CUP CHOPPED
- CABBAGE – 1/2 CUP CHOPPED
- LENTILS – 2 TBSP
- CORIANDER FRESH – 3 TBSP FINELY CHOPPED
- PEPPER TO TASTE
- SALT TO TASTE
- BUTTER – 1 TSP
- CORN FLOUR – 1 TSP
METHOD
- Take a Pressure cooker ,add butter and slide in all the vegetables.
- Sauté on high flame for 2 minutes.
- Add the soaked barley, lentils and salt.
- Add enough water such that it covers the ingredients in the cooker.
- Pressure cook for 3 whistles.
- Once the pressure is released, mash the cooked ingredients with a hand masher.
- Add thin slurry of the corn flour and bring the soup to a boil.
- Adjust its consistency with water according to your preference.
- Add required quantity of pepper and garnish with fresh coriander and serve hot.
NOTE
- This soup can be made thin to a drinking consistency or into a thick eating soup.
- You can use any vegetable combination or make it plain with only tomatoes and barley.
- Onions can be added for enhanced flavor.
- Grated cheese as a garnish will enhance the protein quotient of the soup
REcipe Video
