Ingredients 

  • 1/2 teaspoon turmeric 
  • a dash of black pepper
  • 1-2 tablespoons oliveOil 
  • 1 tennis ball size onion – diced
  • 4 cloves garlic – minced
  • 1/3 cayenne pepper – chopped
  • 1/2 cup cabbage – chopped
  • 2~3 mushrooms- chopped
  • 1 small carrot – chopped
  • 1 stalk of celery chopped
  • 1 small potato – diced
  • 1 small tomato – diced
  • a dash of white wine
  • 1/2 cup barley – uncooked 
  • 1 15oz (425g) can of kidney beans – drained
  • 1/5 tofu (I used firm, pressed) – diced
  • 1/2 teaspoon dried marjoram – crushed
  • 4 cups water 
  • 1 teaspoon kelp powder stock*
  • 1 teaspoon of ground flaxseeds 
  • a small leaf of kale (I used red Russian kale) – chopped – add this a few minutes before serving is best
  • a few basil leaves for garnish

Basically, after sautéing the onion, garlic, cayenne, cabbage, & mushrooms in the large Dutch oven pot (I use Le Creuset) in the turmeric & blackPepper infused oliveOil for several minutes, add a dash of white wine, and the rest of the ingredients as I’ve listed above. Then stir occasionally, and simmer with the lid on for 20 minutes or until barley is cooked al dente. Add a teaspoon of ground flaxseeds to thicken if you like. Garnish with a few basil leaves. Hope you enjoy this hearty soup!

Happy cooking & eating!

* kelp powder stock can be found in Asian supermarkets. But some contains casein (cow’s milk protein), so make sure to check the ingredients 😉

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