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Spicy Barley Soup

Spicy Barley Soup
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
An evergreen favourite world over, this soup makes use of paneer made from low fat milk that reduces the calorie-count whereas barley, the key ingredient, perks up its fibre content. Ginger, garlic and mint add their unique flavour and add zing and spice to this soup.
  • 2 tbsp pearl barley, soaked for 3 to 4 hours
  • 1 large sized clove of garlic (lehsun), chopped
  • 1 tsp chopped ginger (adrak)
  • 1 tbsp chopped mint leaves (phudina)
  • 2 tbsp finely chopped onions
  • 2 tbsp chopped cabbage
  • 2 tbsp chopped carrots
  • 1 tbsp chopped capsicum
  • 2 tbsp chopped coriander (dhania)
  • 2 tbsp finely chopped low fat paneer( cottage cheese)
  • 1 tomato, deseeded and finely chopped
  • salt and freshly ground black pepper (kalimirch) powder to taste
  1. Drain the soaked barley and cook in a vesselful of water. Drain again and keep aside.
  2. Heat a non-stick pan / kadhai, add the garlic, ginger, mint leaves and onions and dry roast them for a few seconds.
  3. Add the cabbage, carrot, capsicum and coriander and mix well.
  4. Add 4½ cups of water and simmer for 15 minutes. Cool slightly.
  5. Add the paneer, tomatoes, barley, salt and pepper. Mix well and bring to boil.
  6. Serve hot.
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