SPRING RICH DEPURATIVE GREEN SOUP
WITH PEARL BARLEY, SHIITAKE AND FENNEL

 

 

SPRING RICH DEPURATIVE
GREEN SOUP WITH PEARL BARLEY,
SHIITAKE AND FENNEL

Spring rich depurative green soup with pearl barley, shiitake and fennel

Course Lunch, Main Course
Cuisine Macrobiotic, vegetarian
Keyword barley, fennel, shiitake

Ingredients

For the soup:

  • 1 onion
  • 1 leek
  • 1 garlic clove
  • 1 turnip
  • 1 zucchini
  • 1 cup broad beans
  • 1 tsp sweet miso
  • 1 tsp whole sea salt
  • 1 tbsp sesame oil
  • ½ cup shitake dried mushrooms
  • water

For the garnish:

  • ½ cup pearl barley
  • cups water
  • 1 stripe of kombu seaweed
  • 1 fennel bulb
  • sesame oil and tamari
  • ½ cup fresh peas and broad beans
  • umeboshi vinegar
  • mung bean sprouts
  • chives
  • fresh mint leaves

Instructions

  • Wash, drain and cook the pearl barley in the pressure cooker with a strip of kombu seaweed and a pinch of salt in 1 e 1/2 cups of water for about 30 minutes. Set aside.
  • Rehydrate the shiitake mushrooms in hot water.
  • Cut the vegetables into small pieces (cubes) and sauté them with sesame oil and a pinch of salt for a few minutes, starting with the onion, the leek and the garlic.
  • Add the remaining vegetables and the mushrooms and sauté for a few more minutes. Add water (including the one used to hydrate the shiitake), enough to cover all the vegetables.
  • Bring to a boil and lower the heat.
  • Let it cook for about 15 minutes or until vegetables are soft and tender.
  • Add the white miso and adjust the salt.
  • Meanwhile, prepare the fennel, starting by blanching it for a few minutes in boiling water and then quickly sauté it with some sesame oil and a pinch of tamari. Once it´s cooked, season with a few drops of umeboshi vinegar and turn off the heat.
  • Blanch about ½ cup extra fresh peas and broad beans to use as topping and give the soup a fresh touch and a crunchier taste.

Notes

To serve:
Serve each bowl of soup with ¼ of the fennel, 3 tbsp. of pearl barley*, 1 tbsp. sprouted mung beans and fresh mint leaves. Sprinkle with some chopped chives and enjoy!
* NOTE: you can also add the pearl barley to the soup in the beginning, so it cooks with the remaining vegetables and gets tender. I like to add it at the end so it´s not so cooked and feels crunchier.