Creamy lemon barley vegan Soup-e Jo

Getting it creamy

The little touches that make it even better

• You will also notice that there is no added garlic in this Soup-e Jo recipe..that’s because my garden was overflowing with garlic scapes which I wanted to add. If you don’t have any garlic scapes add on some garlic along with the shallots early on.
• I have used olive oil to saute the veggies and then topped it off with a salad grade olive oil which is mixed with the herbs. I feel this addition elevated the smoothness of the soup.
• The carrots can be swapped with sweet potato or pumpkin but nevertheless..it is not the exactly the same.
• If you can get the turmeric roots, grate them in fresh with the garlic and it has a mindblowing difference to the flavour and colour. This time I didn’t have any.
• For a leaner soup, skip the Bechamel altogether.

Turkish Soup-e Jo

Creamy lemon barley vegan soup

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soups and salad

Cuisine Baby toddler food, Continental, diabetic friendly, Fusion, International, Kids choice, middleeastern, One pot, Pressure cooker, Vegan, Vegetarian, Winter

Servings 6 people

Calories 219 kcal

Ingredients

  

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For the main body of the soup

• 1 tbsp olive oil
• 1 large shallot minced fine
• 1 cup carrots diced or shredded
• 200 gram barley pearled.
• 8 cups vegetable stock
• 1 large lemon juiced
• 1/4 tsp lemon zest

for the Vegan Bechamel

• 1 tbsp olive oil
• 1 tbsp whole wheat flour
• 1 cup almond milk
• salt to taste
• crushed black pepper

toppings

• 1 tbsp garlic scapes
• lemon sliced
• salt and pepper
• olive oil salad grade

Instructions

 

For the soup

• Into a soup pan add the olive oil and minced shallots (garlic if using).
  
• Once they are translucent, add the carrots and saute.
  
• Saute for a couple of minutes and add the barley
  
• Add the stock and set for cooking.
  
• Once the barley is nearly done, add the lemon zest to infuse.
• When the barley is cooked it will be soft to touch and the carrots nearly broken down.
• Add the lemon juice and remove from heat.

for the Vegan bechamel sauce

• Add the olive oil into a pan, followed by the whole wheat flour.
• Make the two to form a roux, and mix till the raw smell is gone.
• Add the almond milk a little at a time and whisk in till there are no lumps.
• Slowly bring it to a gentle boil and simmer till the sauce thickens.

to serve

• Ladle the soup into the bowl and stir in the bechamel. Check for Salt and pepper.
  
• Add the garlic scapes and lemon slices.
  
• The soup is ready to serve.

Notes

The steps for the soup can be pressure cooked for ease. Add the zest and lemon juice when the pressure is released and the pressure cooker can be opened.

The bechamel can be avoided if you are looking for a leaner version.

 

 

Nutrition

Serving: 240gCalories: 219kcalCarbohydrates: 36gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 507mgPotassium: 415mgFiber: 7gSugar: 5g

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