Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame

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

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, and Farmhouse Barley and Vegetable Soup.

You might be looking for all of our Barley recipes – you can find them here. Or browse our Soup recipes here and here. Our easy Mid Wintery recipes are here.

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Drinking Barley | Barley Water and Roasted Barley Coffee

Barley is so healthy. Try Barley Water and Barley Coffee.

Barley is so good for you, yet it is not very popular. It is great in winter in soups, being filling and nourishing. Yet it also has a cooling property, so works well in drinks for hot weather or for heat producing disease such as fevers.

Here are two barley drinks. I have to be honest – Barley Water is not for me. I find it rather bland. But a “coffee” made from deeply roasting barley, coarsely grinding it and making plunger “coffee” produces a great drink. Despite reports from others, it does not taste like coffee, but it does have a lovely roasted taste that is very pleasant.

Are you looking for similar recipes? Try Cardamom Spiced Coffee, and Unusual Coffees.

You might like to check other Barley recipes. Or browse our teas and infusions. Or spend some time and explore our easy Late Summer recipes.

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Parsnip and Barley Soup with Garlic and Sage

A creamy delicious and wonderfully healthy soup for the coldest of days

Last winter we fell in love with Barley. It was never an ingredient that I used very much. And because of that, it retained an old-fashioned aura, something my Grandmother would have used in her soups and stews, but less common in today’s kitchen.

Then Jude and I got talking on Twitter about Barley, and she mentioned her amazing soup that combines parsnips and barley. I have to say that this combination is fantastic and much more than the sum of the ingredients. The parsnips melt into the soup and the barley adds creaminess and texture. It is pretty good, I have to say. I tweaked her recipe outline a little, and here it is.

Barley has made a comeback into today’s kitchen. Ottolenghi is not afraid to use it and his books contain several recipes. Other well known cooks have also included it. It has become a staple winter ingredient in our pantry too.

Are you after similar Barley Soup recipes? Try Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Adzuki Beans, Barley and Pumpkin Soup, and Italian Farmhouse Barley and Vegetable Soup.

Or other Parsnip dishes? Try Parsnip and Carrot Mash, and Parsnip and Carrot Soup with Crispy Garlic.

You might like to browse all of our Parsnip recipes, and all of our Barley recipes. Or explore our easy Early Winter dishes.

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Parsley and Barley Salad with Spiced Marinated Feta

A beautiful, fresh and light Salad

Oh how delightful this salad is! It feels healthy and green and very clarifying. It makes you feel so good as you are eating it. The recipe comes from Ottolenhi and Tamimi’s book Jerusalem.

Middle Eastern and Israeli dishes can be substantial and heavy and are accompanied by a sharp, fresh salad such as this one. The herbs and lemon juice cleanse the palate and give a certain sense of lightness. Serve it with other vegetable-based mezze dishes. I like to eat it on its own for lunch with some flatbread. This amount serves 4 – 5 as a side dish and 2 – 3 as a lunch with flatbread.

The flavours of garlic, olive oil, onion, lemon – flavour so familiar from the Middle East – are all there, accentuated by za’atar – and the flavours are carried by the beautiful green tastes of parsley and green capsicum. A delightful, balanced dish.

Are you looking for Barley recipes? Try this wonderful Farmhouse Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.

Or try some Ottolenghi recipes – Roasted Eggplant with a Garlic Sauce, Du Puy Lentils with Tahini and Cumin, and Smashed Garlic and Cucumber Salad.

We even have Parsley recipes for you. Chickpea “Tabbouleh”, Greek style Salsa Verde and Parsley Braised with Tomatoes.

You might like to browse other Parsley recipes here and here, other Barley recipes and other Ottolenghi recipes. Try our Middle Eastern recipes here and here, or explore our collection of easy Spring dishes here and here.

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Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley

Adzuki Beans with Sesame, Tamari and Miso – complimentary flavours for a warming soup

I must admit it. Adzuki beans have not reached the status of being a firm favourite in this household, as the sweetness of the beans can feel a little overwhelming in savoury settings. We had a couple of recipes we stuck to when cooking Adzuki. It was a pity, because we love the name Adzuki, it has such an evocative elegance about it.

That is, until recently. Via Lucy of the most excellent blog, Nourish Me, we discovered the tempering effects of cooking Adzuki with Toasted Sesame Oil, Tamari and Miso, and adding parsley and celery leaves. It makes sense, right? The more Northern Asian flavours to compliment a bean used commonly in Chinese, Korean and Japanese cooking. We also discovered how well Pumpkin goes with Adzuki.

You might like to also try Adzuki Sundal (briefly stirfried with coconut) or Red Rice with Adzuki Bean Congee.

Or are you after similar Barley Soup recipes? Try Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Adzuki Beans, Barley and Pumpkin Soup, and Italian Farmhouse Barley and Vegetable Soup.

You might like to browse our other Adzuki recipes, all our Barley recipes, other Pumpkin Recipes here, and our Soup recipes. We hope you enjoy! Or simply spend some time exploring our Mid Autumn dishes.

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Italian Farmhouse Barley and Vegetable Soup | Zuppa di Orzo

A creamy and hearty soup for mid to late Winter, even into the cold of Spring

In October, 2001, I shifted back to cold Adelaide from temperate Sydney, and the cold weather was a shock! It had me craving soups. In Sydney I was not so keen on the more traditional English and heavy European food any longer – I had turned towards more Indian, Asian and Spicy food. However, coming back into the cold in Adelaide from warm Sydney made me hunger for hearty food – pasties, puddings and soups. How much heartier can you get than Barley Soup?

This really  is a hearty soup, made with caramelised vegetables that come together with the barley (some whole and some pureed) to make a great, Italian soup. Beautifully creamy, it is a delight for cold nights and wet weekends.

It can be a tad confusing, as orzo in Italian is barley while in Greek it is rice shaped pasta. For this recipe, we are definitely using barley.

If you have been preserving and freezing foods in Autumn for Winter, this is a time to use chillies, garlic and tomatoes from your freezer. It makes it sooo easy.

Are you after similar recipes? Try  Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Parsnip and Barley Soup with Garlic and Sage and Parsnip and Carrot Soup with Crispy Garlic.

You might also like to browse all of our Soup recipes and our Barley Recipes. Our Italian recipes are here. Check out our easy Mid Winter recipes for Wintery inspiration.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, Heat in the Kitchen. It appears there as part of the Retro Recipes series of recipes.

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