Moroccan Barley Soup

Moroccan Barley Soup

Ingredients

  • Jiwa Organic Pearl Barley- ¾ cup (Cooked, and drained)
  • Olive Oil- 1 tbsp.
  • Garlic- 1 tsp, finely chopped
  • Onion- ¼ cup, finely chopped
  • Carrot- ½ cup, cubed
  • Tomatoes- ¼ cup
  • Harissa- 1-2 tbsp.
  • Tomato puree- ½ cup
  • Vegetable stock- 1 cup
  • Reserved Barley water- 1 cup
  • Basil- ¼ cup
  • Cinnamon powder- ¼ tsp
  • Roast Cumin Powder- ¼ tsp
  • Salt- to taste
  • Black pepper- to taste
  • Chilli oil- for garnish

Method

  • Cook Barley as per instructions.
  • Drain and reserve the water.
  • Heat the oil in a soup pot. Add the onions, garlic, and carrots.
  • Sauté until onions are translucent.
  • Add in the tomatoes, harissa, tomato puree, basil, cinnamon and cumin and salt. Cook till the tomatoes soften slightly.
  • Add in the cooked Pearl Barley and give it a quick stir.
  • Add in the stock and reserved barley water, and let simmer for 5-10 minutes on medium flame.
  • Garnish with some fresh basil, a dash of chilli oil, and serve piping hot with a toasted focaccia on the side.

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