Vegan Barley Soup
Vegan Barley Soup With Chili Garlic Drizzle is a rich, hearty and flavourful soup loaded with veggies and barley. Topped with fresh green onion and a spicy, savoury chili garlic drizzle, this soup is easy to make and flavour packed.
Ingredients
For the soup:
- 3 Tbsp Olive oil
- 1 onion diced
- 3-4 carrots diced
- 1 pepper any colour, diced
- 2 garlic cloves minced
- 2 Tbsp flour***
- 1/2 tsp dried thyme
- Pinch red pepper flakes
- S&P
- 1 1/2 cup pearled barley***
- 8 cups vegetable broth
- 2 Tbsp soy sauce
- 1/2 cup corn kernels frozen is fine
- 1/2 cup edamame frozen is fine
For the drizzle:
- 3 Tbsp olive oil
- 1 large garlic clove minced
- 1/2 tsp red pepper flakes
- 1 tsp Sriracha
- 1/2 tsp salt
For serving:
- green onion sliced
Instructions
Make the soup:
- Heat the olive oil over medium-high heat and add in the onion.
- Cook for several minutes, until softened.
- Add in the carrots, pepper and garlic and stir well. Cook for 2 minutes.
- Stir in the flour, thyme, red pepper flakes and a good pinch of salt and pepper. Cook 2 minutes more.
- Add in the vegetable broth and the soy sauce and bring to a boil.
- Reduce to a simmer and allow to cook 20-30 minutes until the barley is tender.
- Stir in the corn and the edamame. Season with S&P to taste.
Make the drizzle:
- Heat the olive oil over medium-high heat and add in the garlic and the red pepper flakes. Allow to sizzle for a couple of minutes and remove from the heat.
- Stir in the Sriracha and the salt.
- Serve the soup and garnish with the drizzle and the green onion.
Notes
***I like my soups hearty and thick and this one will thicken up even more as it sits, so add broth to loosen it if needed. If you like a thinner soup, you can omit the flour and/or reduce the amount of barley to 1 1/4 or even 1 cup.
Tried this recipe?Let us know how it was!