Summer Vegetable Barley Soup

Hard to believe that something so quick and easy to prepare can be so good for you.

This all in one meal has the approval of every member of my family.

Any vegetable would be a welcome addition here, I used whatever was on hand or rather in the refrigerator.

Ingredients:

8 cups vegetable stock

1 cup barley

1/2 zucchini

1/2 carrot

1 tomato

1 potato

1 onion

1/4 head of a cabbage

1 cup peas

2 minced garlic cloves

1 tsp olive oil & 2 tbsp olive oil

8 Japanese fried tofu pouches (used for inari sushi)

Chopped green coriander leaves

Salt and Pepper

1) Wash all the vegetables and chop them up.

2) Wash the barley in cold water.

3) Chop the tofu pouches in bite size pieces and spread on a baking tray. Drizzle with 2 tbsp olive oil and bake in a 350F preheated oven for about 20 to 30 minutes till crispy and golden. You will need to turn them a few times. Alternatively the tofu pouches can be deep fried.

4) Heat 1 tsp olive oil in a pot on medium heat. Add minced garlic, saute till fragrant.

5) Add stock to the pot . Once the stock starts to boil add barley, onion, potatoes, cabbage, zucchini, carrot, tomato.

6) Add salt to taste. Cover and let cook till the potatoes and barley are soft.

7) Add peas and simmer for 5 minutes.

8) Remove from heat.

9)Ladle the soup in individual bowls, top with fried tofu, green coriander leaves and freshly ground black pepper.