Indian winter soup

Indian winter soup

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(17 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4 - 6

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal445
  • fat8g
  • saturates1g
  • carbs80g
  • sugars13g
  • fibre8g
  • protein19g
  • salt0.14g
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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
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 small cinnamon stick
  • ½ tsp ground turmeric
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 parsnip, cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 200g butternut squash, cut into chunks
  • 200g sweet potato, cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp ground coriander
  • 225g red lentils
  • 2 tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • small bunch coriander, chopped
  • 1 tsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp lemon juice

Method

  1. Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.

  2. Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

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Comments, questions and tips

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lizzimai
1st Mar, 2017
5.05
Delicious! I used carrots instead of pearl barley and still really filling. Made 7 portions perfect for lunches
Leopoldoni
1st Feb, 2016
5.05
Genuinely one of the best. I might use a little extra of the spices next time, but this was by no means bland. Can't wait to have this for my lunch tomorrow.
karen208
12th Jan, 2016
5.05
Lovely and tasty. Took longer to prepare than mentioned in the recipe due to having to prep the pearl barley, also I didn't deseed the chilli. Will definitely be making this again, makes plenty so makes a super handy/healthy weekday lunch for one.
eleanormayo
28th Oct, 2013
Disappointingly bland. I would have thought that with all the spices that went in this soup would have tasted of something, but unfortunately not! I added stock as opposed to water, but am still going to have to rescue it today using some curry paste.
zachary82
5th Oct, 2013
We fell in love with this dish. My mum said quote: "This is better than any Fish and Chips or burger"- not too shabby considering its about 100 times as healthy. Get yourself a bowl of this and its like curling up in bed beneath a warm duvet when its snowing.... I did however had to change the recipe fearing it would be too bland: I added four times the suggested spices; an extra onion; as well as 50g ginger for warmth - that seemed to do the trick. I also added spinach at the end for a burst of green and made the leftover sweet potato into cripsy chips... yum. Also, when adding lemon, add the juice of a whole one (who'd you be kidding with a teaspoon) as well as the zest, which makes it a whole lot better.
fayfumbs's picture
fayfumbs
19th Mar, 2013
5.05
Didn't have any parsnip, so used extra squash and sweet potato. Also used a veg stock cube. Really tasty soup!
woobytuesday
26th Feb, 2013
5.05
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.
susannahhart
8th Oct, 2012
4.05
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.
dottie31
25th Sep, 2012
5.05
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.
melanieg40
30th Apr, 2012
I dont like pearl barley, could I use Red lentils instead? I'm sure it would be ok.....

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