Creamy Vegan Mushroom Barley Soup
Loaded with protein, fibre and minerals, this easy vegan mushroom barley soup is comforting and cleansing, making a great meal after a stressful period.
Ingredients
- 3 cups Portobello mushrooms
- 1 yellow onion
- 2 celery stalks
- 1 carrot
- 1/2 cup hulled barley
- 4 cups low sodium vegetable broth
- 1 tbsp avocado oil
- 1/2 inch ginger piece, grated
- 2 tsp turmeric
- 1/2 cup frozen spinach defrosted
- Freshly ground black pepper
- 1 small bunch fresh parsley chopped
- 1/3 cup soy yogurt to serve
Instructions
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Cook the barley according to the package instructions (about 60 minutes).
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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.
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Cook over medium heat for 5 minutes, stirring frequently.
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Add the vegetable broth and bring to boil over medium heat.
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Lid the pot, turn the heat to low and simmer for 20 minutes.
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Add the barley and spinach, mix, and simmer uncovered for 10 more minutes.
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Transfer 1/3 of the soup (including veggies and barley) into the blender and process to obtain a creamy liquid.
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Pour the blended soup back into the pot and mix to combine. Season with freshly ground black pepper.
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Divide into serving bowls, add a dollop of soy yogurt to each bowl, garnish with fresh parsley and serve warm.