Friday, March 22, 2013

40 Meatless Meals: Barley Soup al Verde

For a higher protein version, substitute quinoa for some or all of the barley, adding it as soon as it comes to a boil.

Adapted from The Silver Spoon

Serves two to three.
  • 3 T olive oil
  • 1 onion, chopped
  • 1 fresh sage leaf (or 1 tsp dried)
  • 1 cup Savoy cabbage, cut into strips
  • 6 cups vegetable stock
  • 10 oz frozen spinach
  • ¾ pearl barley
  • salt and pepper
  • 1/3 cup grated Parmesan
  • croutons, to serve (I recommend these)
Heat the oil in a large pot or dutch oven. Add the onion and sage and cook over medium heat for 5 minutes. Stir in the cabbage and cook a few minutes more. Add stock and spinach and bring to a boil. Cover and cook on medium heat 15 minutes. Add barley, cover and cook 30 minutes, until tender. Salt and pepper to taste. Serve with cheese and croutons sprinkled on top.

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