| Winter Vegetable and Barley Soup
Serves 6-8
10 minutes at high pressure; natural release
This pressure cooked recipe takes you
beyond traditional mushroom barley soup and includes
fresh vegetables of the season. If you want to add any
cruciferous vegetable such as broccoli or cauliflower,
add them after the pressure comes down.
1 tablespoon olive oil
1 cup sliced onions,
shallots or leeks
½ cup chopped celery
1 ½ cups roughly chopped
carrot
1 medium potato, cut into chunks
1 cup chopped, peeled
parsnip
1-2 cups any other chopped winter root vegetable
such as turnip, rutabaga, celery root, sweet potato, Jerusalem
artichoke
1-2 tablespoons tamari
1 cup pearled barley or 1 cup hulled
barley (soaked overnight for hulled)
6 cups vegetable broth
or water
Salt and pepper, to taste
1-3 cups water
1 tablespoon miso, dissolved in 3 tablespoons
water
1 cup cooked beans (optional)
chopped Italian parsley,
for garnish, if you have it
Heat the oil over medium heat in the cooker.
Add the onions, celery and carrot. Cook until the onions
are starting to brown, about 5 minutes. Add the potato,
parsnip, tamari, barley and broth to the pot. Lock the
lid in place and cook for 8 minutes at high pressure, reducing
the heat to maintain high pressure.
After 10 minutes, remove from the heat and
let the pressure come down naturally.
Remove the lid, carefully tilting it away
from you. Add the beans and stir in the miso-water mixture.
Taste and add salt and pepper, if needed.
Ladle into bowls and top with parsley. Serve
hot.
Note:
this soup can be flavored any way that you like – using
a combination of cumin and chipotle powder or curry or
an herb blend such as Herbes d'Provence or just the way
that it is with some salt and pepper.
© 2006, The Veggie Queen, Jill Nussinow, R.D.
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