Pearl Barley Vegetable Soup Recipe

Step 1: To begin making the Pearl Barley Vegetable Soup, make sure you have soaked the barley for at least 5 to 6 hours

Step 2: The soaking process helps to cook the grains faster and more evenly

Step 3: Our next step is to get all the ingredients ready

Step 4: If you don't have vegetable stock ready, you can use water, but you will have to adjust the taste and spices accordingly once the soup is ready

Step 5: We will use a pressure cooker method to cook the Pearl Barley Vegetable Soup

Step 6: If you plan to use the saucepan method, continue with the similar procedure, but cook until the barley has cooked through completely and is edible

Step 7: Heat oil in the pressure cooker on medium heat; add the onions, garlic and celery

Step 8: Saute for a couple of minutes until they become lightly tender

Step 9: Add the remaining ingredients, except the parsley and give it a good stir

Step 10: Check the salt and spice levels and adjust to suit your taste

Step 11: Cover the pressure cooker, place the weight on and cook until you hear 3 to 4 whistles

Step 12: After 3 to 4 whistles, turn the heat to low and simmer the soup for another 5 to 10 minutes

Step 13: After which, turn off the heat

Step 14: Allow the pressure cooker to rest until the pressure releases naturally

Step 15: The cooking process continues in the cooker as long as there is pressure inside it

Step 16: Once the pressure is released, you can open the cooker and the soup will be ready

Step 17: Do check if the barley is cooked through, sometimes the age of the grain makes it take a little longer than expected

Step 18: Check the salt and spice levels, adjust to suit your taste and stir in the parsley

Step 19: Serve the Pearl Barley Vegetable Soup as a wholesome meal for weeknight dinner along with warm Masala French Toast