| Time | Servings | Difficulty |
|---|---|---|
| 01:15 | 2 | Easy |
Introduction
To share
This barley, bean and turmeric soup is of oriental inspiration. It is a complete dish that can be completely vegan as long as you prefer to use vegetable broth. This recipe is very accessible and it allows you to take full advantage of the bean season.
The extra thing:
- This soup also keeps very well in the freezer after it has cooled sufficiently.
Ingredients
| 1 shallot | |
| 3 cloves of garlic | |
| 1 tbsp tomato paste | |
| 1 tsp chilli puree | |
| 40 g pearl barley | |
| 75 cl water | |
| 1 vegetable stock cube | |
| 2 tbsp olive oil | |
| 150 g broad beans épluchées | |
| 1 tbsp ground turmeric | |
| 1 sprig of coriander fraîche |
Instructions
|
1
|
Start by dissolving the bouillon cube in hot water (about 1l). To book.
Peel and chop the garlic and shallot together. |
|
2
|
In a casserole dish, heat the oil over medium heat for 3 minutes then add the beans, barley, turmeric, chili puree, tomato paste and brown for 2 minutes. Mix, add the broth and reduce heat to low. Cover and cook for 1 hour. Adjust seasoning.
|
|
3
|
Serve with chopped cilantro.
|
