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:

1. Wash the barley and put it in a pot with water and kombu.

2. Bring to a boil, reduce heat and cook 1 hour (30 min under pressure).

3. Add the bay leaf, the vegetables except the leek and cover with water.

4. Cook for about 25 min. Add leek and salt half-way through.

5. Turn off the fire and add the mint.

6. Rectify flavour with umeboshi vinegar if necessary.

7. Let sit for the flavours to blend before serving.