Ingredients Jump to Instructions ↓

  1. 2L chicken or vegetable stock

  2. 2 tablespoons vegetable oil

  3. 1 medium onion, diced

  4. 200g uncooked pearl barley

  5. 1 teaspoon turmeric

  6. 1 lime, juiced

  7. 4 tablespoons tomato puree salt and freshly ground black pepper to taste

  8. 2 to 3 carrots, diced

  9. 125ml soured cream good handful chopped fresh parsley

  10. 8 lime wedges

Instructions Jump to Ingredients ↑

  1. Heat the chicken stock in a pot to a gentle simmer.

  2. Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato puree, salt and pepper. Bring the mixture to the boil, reduce heat to low, and simmer for 1 hour.

  3. Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.

  4. Place the soured cream in a small bowl. Slowly pour 125ml of hot soup mixture into soured cream, whisking constantly. Gradually add the soured cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.


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