Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame

Healthy, warming and nourishing, a perfect soup for the coldest of days.

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Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame

This recipe has macrobiotic overtones, but feel free to play with flavours in any way that you wish. It has the interesting flavours of sesame oil, tamari and umeboshi vinegar.

The recipe comes from a scribbled recipe on a piece of paper, as many of my recipes do. I have collected them over millennia, it seems. To the original recipe I have added some olive oil as the stated sesame oil was not enough for sautéing the onions and vegetables.

Would you like to try similar recipes? Try Adzuki Bean and Barley Soup with Pumpkin, Parsnip and Barley Soup with Sage and Garlic, Barley Soup with Vegetables, and Farmhouse Barley and Vegetable Soup.

You might also like to try Barley Pilaf, and Barley and Red Kidney Beans.

Or browse all of our Barley recipes, and all of our Soup recipes. Or explore our easy Mid Winter recipes.

Barley and Root Vegetable Soup or Stew

Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame

Prep Time: 30 mins
Cook Time: 2 hours
Serves: 3-4, depending how you use it

This recipe can be doubled.

Beforehand: Soak the barley for at least an hour

ingredients
1 Tblspn sesame oil
2 Tblspn olive oil, or as needed
150g onions, diced
100g leeks, sliced thinly
a knob ginger, finely chopped or grated (about 7g)
3 cloves garlic, finely chopped
250g potatoes, cut into chunks
175g carrots, sliced thinly or diced
50g parsnips, cut into 1/2 cm dice
0.5 cup barley, soaked for at least 1 hour
600ml stock
2 tspn tamari
2 tspn umeboshi vinegar

method
Saute the onions in the oils until soft and translucent. Add the leeks and cook until soft.

Add the garlic and ginger and cook for 5 minutes. Add a little more oil if necessary.

Stir in the root vegetables and stir to coat with the oil. Pour in the barley with its soaking water. Add the stock, tamari and umeboshi vinegar.

Cook for 1 – 1.5 hours, adding more water or stock if necessary.

Adjust the thickness depending whether you want soup or stew, and bring the vegetables back to the boil. Serve as a soup, or as a stew accompanied by lots of green vegetables.

Barley and Root Vegetable Soup or Stew

recipe notes
This is indeed a wintery dish. It can be frozen, especially if you make a double batch.

It tastes even better the next day.

I like to add a little white pepper.

Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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