St. Kitts and Nevis Style Barley Soup

Ingredients

In the St. Kitts and Nevis adaptation of Bündner Gerstensuppe, we incorporate Caribbean spices and local vegetables to infuse the dish with the flavors of the islands. The original Swiss recipe is traditionally made with beef, but we have modified it to be vegetarian-friendly, allowing the flavors of the spices and vegetables to shine. Additionally, we have replaced some of the traditional Swiss herbs with Caribbean herbs like thyme and Scotch bonnet pepper to give the soup a distinct Caribbean twist. We alse have the original recipe for Bündner Gerstensuppe, so you can check it out.

• 1 cup (200g) barley 1 cup (200g) barley
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 sweet potato, peeled and diced 1 sweet potato, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 cup (100g) callaloo leaves, chopped 1 cup (100g) callaloo leaves, chopped
• 1 sprig thyme 1 sprig thyme
• 1 bay leaf 1 bay leaf
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon Scotch bonnet pepper, minced (adjust to taste) 1/4 teaspoon Scotch bonnet pepper, minced (adjust to taste)
• Salt to taste Salt to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 6g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the barley under cold water and drain.
2. 2.
   In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the barley, vegetable broth, sweet potato, carrots, callaloo leaves, thyme, bay leaf, allspice, nutmeg, black pepper, and Scotch bonnet pepper to the pot. Stir well to combine.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the barley and vegetables are tender.
5. 5.
   Remove the thyme sprig and bay leaf from the soup. Season with salt to taste.
6. 6.
   Serve the St. Kitts and Nevis Style Barley Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Barley — Make sure to rinse the barley thoroughly before cooking to remove any impurities.
• Callaloo leaves — If callaloo leaves are not available, you can substitute with spinach or Swiss chard.
• Scotch bonnet pepper — Adjust the amount of Scotch bonnet pepper according to your spice preference. Be cautious as it is a very hot pepper.

Tips & Tricks

• For a heartier version, you can add cooked chicken or shrimp to the soup.
• If you prefer a smoother texture, you can blend a portion of the soup before serving.
• Serve the soup with a squeeze of lime juice for an extra burst of flavor.
• This soup tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Feel free to adjust the spices and seasonings according to your taste preferences.

Serving advice

Serve the St. Kitts and Nevis Style Barley Soup as a main course with some crusty bread on the side. It is also delicious when paired with a fresh green salad.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls, allowing the vibrant colors of the vegetables to shine through.