Mushroom and Barley Soup

This Vegan Moroccan Mushroom and Barley Soup is a hearty and aromatic dish, combining earthy mushrooms with nutty barley and a medley of spices for a comforting meal. Perfect for a cozy evening, it’s both nutritious and satisfying.

Ingredients

• Mushrooms (cremini or button) - 200 grams, sliced
• Pearl barley - 100 grams
• Carrot - 1 medium, diced
• Celery stalk - 1, diced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 800 ml
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Add the minced garlic, cumin, coriander, cinnamon, and turmeric to the pot, stirring for another minute until fragrant.
3. Stir in the sliced mushrooms and cook for about 5 minutes, allowing them to release their moisture and become tender.
4. Add the pearl barley to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the barley is cooked and tender.
5. Season with salt and black pepper to taste. Remove from heat.
6. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 290
• Protein: 9 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.8 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with antioxidants and anti-inflammatory properties from mushrooms and spices.

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