Soup
Sam
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
50 min

Ingredients

0.25 tbsp
Balsamic Vinegar
30 grams
Barley
30 grams
Brussels Sprouts
40 grams
Corn
1 tbsp
Pesto
4 tbsp
Pinenuts
0.5
Red Onion
0.5 tbsp
Smoked Paprika
1
Spring Onion
210 ml
Stock
0.5
Tomatoes
1 tbsp
Tomato Paste
0.25
Zucchini

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Prep

  1. Wash and cut your brussels sprouts, tomatoes and zucchini so that they all have a similar size and shape.
  2. Finely chop your spring onion.

Heating Steps

  1. Boil barley according to instructions on package.
  2. Heat oil in a pot and add red onion, smoked paprika and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Brussels Sprouts to your pot and fry for 15 minutes.Then add Corn and Zucchini and fry 10 minutes.Finally, add Tomatoes and fry for another 5 minutes.
  4. Add tomato paste and mix.
  5. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  6. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add balsamic vinegar and pesto and mix.
  2. Add your barley to the soup and mix.
  3. Add Pinenuts and Spring Onion on top.