This is a very versatile and forgiving soup. You can literally throw any vegetables that you have into it, the more veg the better. Let the Kotori soften the pearl barley to perfection whilst stewing the vegetables to release the flavour.
AuthorHungry PandaCategoryMeat, VegDifficultyIntermediateINGREDIENTS
2 tbsp red onion – finely diced
¼ cup pearl barley (washed)
2 tbsp carrots - finely diced
2 tbsp bell pepper (whatever colour you have) finely diced
2 tbsp green beans chopped into smaller pieces
2 tbsp baby sweetcorn chopped into smaller pieces
2 tbsp broccoli finely diced or leafy green veg (cabbage, spinach, broccoli leaves)
SEASONINGS
1 stock cube dissolved in 400ml of hot water
pinches salt, black pepper, white pepper
1 tsp of dried tarragon
1 tsp of oregano
pinch of cayenne pepper
HOW TO MAKE
1
Add all ingedients to the Kotori inner bowl and mix well.
2
Place the lid and select SLOW COOK. Press the START button.
3
Once cooked stir thoroughly.
4
Adjust the seasoning and add any protein or leafy vegetables that you like to wilt.
Ingredients
INGREDIENTS
2 tbsp red onion – finely diced
¼ cup pearl barley (washed)
2 tbsp carrots - finely diced
2 tbsp bell pepper (whatever colour you have) finely diced
2 tbsp green beans chopped into smaller pieces
2 tbsp baby sweetcorn chopped into smaller pieces
2 tbsp broccoli finely diced or leafy green veg (cabbage, spinach, broccoli leaves)
SEASONINGS
1 stock cube dissolved in 400ml of hot water
pinches salt, black pepper, white pepper
1 tsp of dried tarragon
1 tsp of oregano
pinch of cayenne pepper
Serve with big chunks of sour dough bread which mops up the savoury soup perfectly.