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🍽️ Hearty Barley Soup with Root Vegetables

436 kcal · 30 min · 4 servings

Ingredients

• 200 g barley
• 1 large onion
• 2 garlic cloves
• 4 potatoes
• 2 carrots
• 1 parsnip
• 1 can white beans (approx. 400 g)
• 1 tbsp ghee clarified butter (alternatively ghee)
• salt
• pepper (freshly ground)
• 0.5 tsp cayenne pepper
• nutmeg (freshly grated)
• 0.5 tsp cayenne pepper
• 4 tbsp basil pesto (from the jar)

Instructions

1. 1. Cover the barley with water and let it soak overnight.
2. 2. Cook the soaked barley the next day in lightly salted water for 50 to 60 minutes until tender.
3. 3. Peel the onion and chop it finely.
4. 4. Peel the garlic.
5. 5. Peel the potatoes, carrots, and parsley root.
6. 6. Cut the peeled root vegetables into small cubes.
7. 7. Drain the beans.
8. 8. Heat one tablespoon of ghee in a pot.
9. 9. Sauté the chopped onion in the hot ghee until translucent.
10. 10. Add the diced carrots and parsley root.
11. 11. Sauté the vegetables briefly while stirring.
12. 12. Add the potato cubes and garlic to the pot.
13. 13. Pour in enough water to barely cover the vegetables.
14. 14. Season the soup with salt and bring it to a boil.
15. 15. Simmer the soup covered over medium heat.
16. 16. Serve the hot soup with a large dollop of pesto on top.

Nutrition per serving

• kcal: 436
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 59 g