Krupnik Soup with Barley and Vegetables

Ingredients

• 1 cup (200g) pearl barley 1 cup (200g) pearl barley
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon black pepper 1 teaspoon black pepper
• 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): 5g, 1g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the pearl barley under cold water and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat.
3. 3.
   Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
4. 4.
   Add the diced potatoes, pearl barley, vegetable broth, bay leaves, dried thyme, and black pepper to the pot. Stir well to combine.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for about 45 minutes, or until the barley and vegetables are tender.
6. 6.
   Season with salt to taste.
7. 7.
   Remove the bay leaves from the soup.
8. 8.
   Serve the Krupnik Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pearl barley — Rinse the barley thoroughly before using to remove any impurities. This will ensure a cleaner and tastier soup.

Tips & Tricks

• For a heartier version, you can add cooked chicken or beef to the soup.
• Feel free to customize the vegetables according to your preference. You can add peas, corn, or green beans for extra variety.
• To make the soup creamier, you can stir in a splash of coconut milk or cashew cream before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the Krupnik Soup with crusty bread on the side for a complete and satisfying meal.

Serving advice

Serve the Krupnik Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the soup with a side of crusty bread or rolls for dipping.

Presentation advice

Present the Krupnik Soup in rustic-style bowls or soup tureens. The vibrant colors of the vegetables and the hearty texture of the barley will make the soup visually appealing. Serve with a side of crusty bread on a wooden cutting board for an inviting presentation.