Barley Cream Soup

Ingredients

• 5/8 tbsp Extra virgin olive oil
• 5/8 head Small onion, finely chopped
• 1.2 clove Garlic cloves, crushed
• 70 ml Barley, hulled
• 1.2 pcs Bay leaf, whole, dried
• 35 ml Celery stalk, finely chopped
• 70 ml Carrots, grated coarsely
• 280 ml Leeks, washed and chopped
• 1/8 tsp Coriander, ground
• 1.8 pinch Cumin, ground
• 1.2 pinch Salt and freshly ground black pepper to taste
• 1 g Fenugreek ground
• 1.2 pinch Cloves, ground
• 5/8 pinch Nutmeg, ground
• 5/8 pinch Cinnamon, ground
• 1/4 tsp Turmeric, ground
• 990 ml Vegetable stock
• 1 1/4 tbsp Fresh squeezed lemon juice
• 70 ml Cooking cream
• 1 3/4 tbsp Fresh coriander, chopped

Method

1. Heat the oil in a pot. Sauté the onions. Add garlic and stir.
2. Add barley, leeks, grated carrot, celery, bay leaves, spices, salt, pepper and stir. Sauté a few minutes.
3. Add the vegetable broth. Bring it all to a boil. Lower the heat, cover and simmer until the barley has cooked to a very soft texture.
4. Use a blender to process the soup. (You can process only half of it and mix together the two consistency, if you want a thinner soup).
5. Adjust the consistency of the soup with more broth if needed. Add lemon juice as per taste.
6. Scoop out some soup into a bowl and mix with sour cream and return it back to the soup pot and stir it.
7. Serve warm and garnished with chopped fresh cilantro.
8. Enjoy!