Indian winter soup

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• MamaMoJo

  21 January 2011

  MamaMoJo rated and commented on this recipe

  

  A fantastic soup - we have made it twice and it gets the thumbs up each time. I make the pearl barley the day before. Enjoy

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• Ronnie

  23 January 2011

  Ronnie commented on this recipe

  Too early for parsnips In Zimbabwe - but carrots worked out just fine -delicious.

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• Belkey

  14 February 2011

  Belkey rated and commented on this recipe

  

  A great soup! I don't like parsnips so substituted with swede and used up some new potatoes instead of sweet potato, so basically the verdict is would work well with any root veggies!

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• Peanut

  25 February 2011

  Peanut commented on this recipe

  This is AMAZING soup, I put a carrot in it as I didn't have any parsnips & some veggie stock powder, it's even better the next day too.

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• Line

  25 February 2011

  Line rated this recipe

  

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• RTurner

  13 March 2011

  RTurner rated and commented on this recipe

  

  This soup is a bit more work than many but well worth it. Tastes brilliant and good portion size. Freezed some so got a quick easy version to look forward to as well.

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• MeganB

  30 November 2011

  MeganB rated and commented on this recipe

  

  Easy to prepare and liked the addition of pearl barley but found it quite bland unfortunately.

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• Ellen

  05 February 2012

  Ellen rated and commented on this recipe

  

  Unexpectedly bland. Made exactly as per recipe no omissions or subs. Even well seasoned it was bland. The addition of mango chutney at service helped. However the basics are strong and the underlying flavours good. Nice mixture of textures too. I will repeat this using good veg stock instead of water and adding a teaspoon of sugar I think. I will also add more chilli and use hot paprika as I like more heat than this delivers.

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• Tony

  20 February 2012

  Tony rated and commented on this recipe

  

  When I see" high in fibre, low in fat" I immediately switch off as I get the feeling The Health Police are just about to break down my culinary front door. Thank the Lord I had a moment of weakness and made this soup. I just cannot even begin to say how much we liked this. I think the key is freshness in spices as well as perishables but I did not, like Ellen or Megan B, find this bland and would say that food from the Sub Continent doesn't always have to be like rocket fuel. Great soup, well worth the effort!

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• Lillian

  29 February 2012

  Lillian rated and commented on this recipe

  

  This was lovely, with minor adjustments: I used the water the barley had been cooked instead of some of the water, as it seemed silly to throw it away. Added the juice of a whole lemon at the end. Served with extra coriander sprinkled over and with lime quarters for squeezing over. And it needed quite a lot of salt. But will make it again, as we had plenty for dinner and now have plenty frozen for another day.

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• MelanieG

  30 April 2012

  MelanieG commented on this recipe

  I dont like pearl barley, could I use Red lentils instead? I'm sure it would be ok.....

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• Dottie

  25 September 2012

  Dottie rated and commented on this recipe

  

  I made this last night, added carrots and spinach, it was fantastic. One of my girl friend popped around and she generally does not like pearl barley, but really enjoyed the soup. She is now going to make it for her family and the boyfriend is going to have some for lunch today. Definitely going to be making this again in the very near future.

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• Susannah

  08 October 2012

  Susannah rated and commented on this recipe

  

  Just had a bowl of this for lunch. Was very nice, but I added more lemon, more ginger than stated. Helped along with some chilli pickle and mango chutney. Really filling and great for a cold day.

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• woobytuesday

  26 February 2013

  woobytuesday rated and commented on this recipe

  

  Such a delicious soup - I made it on Saturday, left out the squash but made up the weight with a couple of carrots and it tasted great. I forgot the lemon at the end, so I'll try and remember that next time. It was more delicious the next day when the flavours had chance to develop.

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• fay

  19 March 2013

  fay rated and commented on this recipe

  

  Didn't have any parsnip, so used extra squash and sweet potato. Also used a veg stock cube. Really tasty soup!

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Ingredients

• 100g pearl barley
• 2 tbsp vegetable oil
• ½ tsp brown mustard seeds
• 1 tsp cumin seeds
• 2 green chillies , deseeded and finely chopped
• 1 bay leaf
• 2 cloves
• 1 small cinnamon stick
• ½ tsp ground turmeric
• 1 large onion , chopped
• 2 garlic cloves , finely chopped
• 1 parsnip , cut into chunks
• 200g butternut squash , cut into chunks
• 200g sweet potatoes , cut into chunks
• 1 tsp paprika
• 1 tsp ground coriander
• 225g red lentils
• 2 tomatoes , chopped
• small bunch coriander , chopped
• 1 tsp grated ginger
• 1 tsp lemon juice

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian, Vegan, Low-fat, Super healthy

Ingredients

• 100g pearl barley
• 2 tbsp vegetable oil
• ½ tsp brown mustard seeds
• 1 tsp cumin seeds
• 2 green chillies , deseeded and finely chopped
• 1 bay leaf
• 2 cloves
• 1 small cinnamon stick
• ½ tsp ground turmeric
• 1 large onion , chopped
• 2 garlic cloves , finely chopped
• 1 parsnip , cut into chunks
• 200g butternut squash , cut into chunks
• 200g sweet potatoes , cut into chunks
• 1 tsp paprika
• 1 tsp ground coriander
• 225g red lentils
• 2 tomatoes , chopped
• small bunch coriander , chopped
• 1 tsp grated ginger
• 1 tsp lemon juice

PER SERVING

445 kcalories, protein 19g, carbohydrate 80g, fat 8 g, saturated fat 1g, fibre 8g, sugar 13g, salt 0.14 g

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