Barley soup
Barley is indicated for the proper functioning of the liver. It helps the digestion of fat-rich foods. Delicious in soups, or mixed with rice (2 rice: 1 barley).
INGREDIENTS:
- 1 cup of barley (soaked 5 hours)
- 1 strip of kombu seaweed (5 – 6 cm)
- 1 carrot, diced
- 2 slices of pumpkin, diced
- 1 onion finely chopped
- ½ leek or Chinese cabbage cut into very thin strips
- 1 bay leaf
- mint leaves to taste
- Salt to taste
- 6 cups of water
- Umeboshi vinegar to taste
DIRECTIONS:
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Wash the barley and put it in a pot with water and kombu.
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Bring to a boil, reduce heat and cook 1 hour (30 min under pressure).
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Add the bay leaf, the vegetables except the leek and cover with water.
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Cook for about 25 min. Add leek and salt half-way through.
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Turn off the fire and add the mint.
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Rectify flavour with umeboshi vinegar if necessary.
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Let sit for the flavours to blend before serving.