Loaded with protein, fibre and minerals, this easy vegan mushroom barley soup is comforting and cleansing, making a great meal after a stressful period.
Cook the barley according to the package instructions (about 60 minutes).
Cut the mushrooms into large chunks, dice the onion, carrot and the celery stalks, and add them into a medium soup pot with the avocado oil, ginger and turmeric.
Cook over medium heat for 5 minutes, stirring frequently.
Add the vegetable broth and bring to boil over medium heat.
Lid the pot, turn the heat to low and simmer for 20 minutes.
Add the barley and spinach, mix, and simmer uncovered for 10 more minutes.
Transfer 1/3 of the soup (including veggies and barley) into the blender and process to obtain a creamy liquid.
Pour the blended soup back into the pot and mix to combine. Season with freshly ground black pepper.
Divide into serving bowls, add a dollop of soy yogurt to each bowl, garnish with fresh parsley and serve warm.