I have mentioned that a member of my household has recently been diagnosed coeliac, so can no longer consume gluten. This is why a lot of my recent recipes have been gluten free.
Looking to use up some gluten containing store cupboard items, I came across a packet of pearl barley, unfortunately a gluten containing grain, and came up with this recipe.
My recent cashew cream recipe was fresh on my mind, so I thought as creamy soup would work well. This recipe made about 480ml of soup - which is a lunch portion just for me, but that could also serve two people if you accompany it with bread or crackers.
Ingredients
50ml water
1 tsp apple cider vinegar
1 tsp lemon juice
2 tsp olive oil
1 small clove garlic
1/3 tsp salt
1 tbsp freshly chopped parsley
50g dried pearl barley
1 tsp veg stock powder
1/2 tsp marmite
1/2 tsp miso paste
Add the pearl barley to a small saucepan with about 500ml water. Bring to the boil, reduce to a simmer and cook for 30-40 minutes until the barley is soft.
Add the cashews, water, vinegar, lemon juice, garlic and salt to a blender and whizz until it forms a cream. Stir in the parsley.
When the barley has had its time, stir in the veg stock powder and the marmite, making sure that the marmite is full dissolved.
Pour in the cashew cream and put the pan onto a gentle heat. You will note that the pungent garlic smell reduces after a couple of minutes.
If necessary, add some boiling water to thin out the soup. Taste for seasoning.
Take off the heat and stir in the miso.