Vegetable Barley Soup

The Chopra Center Cookbook

By Deepak Chopra, M.D.

Serves 4

A traditional barley soup is usually made with bee.  For added flavor without the additional fat, add 1 ½ cups diced uncooked chicken to this soup if you wish. 

INGREDIENTS

1 tsp ghee or olive oil

1tsp mustard seed, yellow or brown

1 pinch red chili flakes

½ tsp black pepper

1 cup chopped leaks or onions

1 cup celery, sliced to ¼ inch pieces

1 Tbsp Bragg Liquid Aminos or tamari

1 ½ cups cubed uncooked chicken breast, optional

½ cup pearled barley, rinsed and drained

1 tsp cumin

1 tsp coriander

½ tsp allspice

1 cup carrots, cut into bite-sized pieces

1 cup red or russet potato, cut into small cubes

1 tsp marjoram

4-6 cups vegetable stock

2 bay leaves

3 cups coarsely torn spinach or arugula or both

¼ cup chopped fresh parsley

PREPARATION

Heat the oil in a soup pot over medium-high heat.  Add the mustard seeds and allow them to pop briefly in the hot oil.  Add the chili flakes, black pepper, leeks,  celery, and Aminos.  If using chicken, add it now.  Sauté` until the leaks are translucent, 2-3 minutes.  Add the cumin, coriander, and allspice and continue to saute1 for another 2 or 3 minutes or until the barley browns slightly.  Stir frequently.  Add the carrots, potato, and marjoram.  Simmer another 3 minutes.  Add some vegetable stock if the mixture gets dry.  When well browned, add 4 cups vegetable stock and the bay leaves.  Bring to a boil, then reduce the heat and simmer until the carrots and potatoes are cooked and the barley is soft.  Add the spinach.  Add more vegetable stock if necessary as the barley absorbs the liquid.  Remove the bay leaves before serving.  Garnish with freshly chopped parsley.