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).


  • 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


  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.