- 2 TBSP of vegetable oil
- 1 TBSP your favorite salt-I use pink Himalayan salt for its health benefits
- One medium onion-I used a red onion, but you can also use a yellow one
- 2 medium carrots
- 2 medium potatoes
- 1/3 cauliflower head
- 3 medium zucchinis
- 1 red pepper if you don’t have a red one use any sweet pepper you have
- 4-5 ounces of Pot Barley (you can add more if you like your soup to be the ticker, but keep in mind that the barley will double in size)
- 1 TBSP Better than bouillon, vegetable stock-or organic vegetable soup cubes (2)
- 1 TBSP of turmeric
- ½ TSP paprika
- About 2-2.5 liters of water (you need enough to cover the vegetables and most of the pot).
Preparation time: 10-15 minutes
Cooking time: 25-30 minutes
Start with cutting the onion into halves, and then each half into 3 cm strips. Add oil to a large pot, along with the onions. Sauté the onions for 3 minutes on medium heat.
While the onions are cooking, cut the carrots into halves, and then into 4 cm slivers.
Add the carrots to the onions and mix together.
After mixing well, close the lid and let it cook for a few more minutes.
Meanwhile, cut the potatoes, and add to the pot. I like cutting the potatoes into about
10 pieces each.
Add about four cups of water into the pot, and increase the heat to medium-high.
Add barley to the pot, and cover. Let the water simmer.
cut the cauliflowers into individual flower heads, and add to the pot.
Cut the zucchini into 3 cm circles and add to the pot.
Add the rest of the water, until the vegetables are fully covered. Once the water is simmering, add the salt, Better the Bouillon, and spices, and any herbs you like, as well as the cut pepper.
Close and let the water simmer for about 15-20 more minutes, or until the potatoes are fully cooked. You want to make sure that you mix the soup every 10 minutes, and check on it, to make sure it doesn’t boil over.
This is what the finished soup looks like. It is great in the winter time. Enjoy 🙂