Roasted Tomato & Barley Soup
Here’s What You’ll Need
4 lbs. (1.8kg) small tomatoes on the vine
¾ cup (150g) uncooked barley
2 cups (480ml) vegetable stock (or bone broth)
1 medium onion
1 tbsp. avocado oil
4 cloves garlic, crushed
2 tsp. fresh thyme
¼ cup (12g) freshly chopped
parsley
1 tbsp. coconut sugar
salt & pepper
Spicy Chickpea Croutons:
14 oz. (400g) canned chickpeas
10 drops of sriracha sauce or a few sprinkles of sriracha seasoning
Make It
Preheat the oven to 350°F (180°C).
Remove the tomatoes from the vines, cut them in half or quarters, and place them on a baking sheet. Sprinkle the tomatoes with salt and pepper and a drizzle of olive oil (optional), and bake in the oven for 35 minutes until soft.
While the tomatoes are baking, prepare the barley by placing it in a sieve and rinsing it under cold running water. Place the barley in a saucepan and cover with water until it is 1-inch (5cm) above the barley. Bring to the boil, then reduce the heat to low and allow to simmer uncovered for 35 minutes.
Drain the chickpeas and place them on a baking tray. Toss them with sriracha sauce and a sprinkle of salt and pepper. Place the tray into the oven. Bake the chickpeas for the last 10 minutes of the tomato cooking time.
Sauté the onion, crushed garlic, and thyme in a large soup pan. Add 1 tablespoon of avocado oil (substitute it with 1 tablespoon of vegetable stock), and sauté until the onions become translucent. Pour in ¼ of the whole roasted tomatoes and stir well.
Place the remaining tomatoes into a blender, blitz to smooth them, and pour them into the soup.
Add the drained barley, chopped parsley, vegetable stock, and coconut sugar, and season with salt and black pepper to taste. Mix well to combine, bring to a boil, turn the heat down, and allow to simmer gently for 10 minutes.
Serve the soup in bowls, topped with chickpea croutons.
This recipe comes from Adita’s Quick & Healthy Family Recipes. If you are interested in this book or any of her others, go to www.AditaLang.com/publishing
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