Updated: Jul 13
My little family loves this recipe, particularly my husband Parry - he calls it the "soothing soup".
Made from seasonal vegetables, warming digestive spices with a little heartiness from the barley, this recipe is the ideal lunch or dinner option for the Autumn, Vata dominated season.
The vegetables below can be swapped for any seasonal vegetable that you have on hand that is suited for your dosha or seasonal requirements.
WHAT YOU WILL NEED
1-2 tbsp ghee
1 tbsp cumin seeds
3 tsp turmeric powder
3 tsp coriander powder
2-4 cm piece fresh ginger grated
1 large onion finely diced
4-5 medium sized carrots cut into chunks
1 fresh fennel, cut into chunks and the fronds finely diced
300-400g Jerusalem artichokes or small potatoes cut into chunks
1/2 cup pearl barley, washed
2 1/2 L vegetable stock (or 1 tsp high-quality organic vegetable stock powder to 1 L water)
Pink Himalayan rock salt and freshly cracked black pepper to season
Take a large saucepan and place on the stove at a medium to high heat.
Put in the ghee and then add the cumin seeds.
Stirring constantly, allow the cumin seeds to activate until they begin to pop and become fragrant.
Add the onion and continue stirring for another couple of minutes until soft and translucent.
Add the ginger and other spices to the mix for one minute, stirring until they become aromatic.
Add the vegetables and the pearl barley to the pan and coat well with the spices.
Stirring intermittently for a couple of minutes, allow the vegetables and barley to cook and combine slightly with the spices.
Now add the vegetable stock and cover with a lid.
Bring the soup to a boil and then quickly drop back to a low simmer, with the lid still on.
Cook for 35-45 minutes, stirring occasionally, until the barley and vegetables are cooked completely.
Finally, season well with the salt and pepper.
Serve immediately with some fresh crunchy bread - delicious!
With love and light,
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