Turkish Soup-e Jo
Creamy lemon barley vegan soup
Servings Prep Time
6people 10minutes
Cook Time
Servings Prep Time
6people 10minutes
Cook Time
For the main body of the soup
For the soup
  1. Into a soup pan add the olive oil and minced shallots (garlic if using).
  2. Once they are translucent, add the carrots and saute.
  3. Saute for a couple of minutes and add the barley
  4. Add the stock and set for cooking.
  5. Once the barley is nearly done, add the lemon zest to infuse.
  6. When the barley is cooked it will be soft to touch and the carrots nearly broken down.
  7. Add the lemon juice and remove from heat.
for the Vegan bechamel sauce
  1. Add the olive oil into a pan, followed by the whole wheat flour.
  2. Make the two to form a roux, and mix till the raw smell is gone.
  3. Add the almond milk a little at a time and whisk in till there are no lumps.
  4. Slowly bring it to a gentle boil and simmer till the sauce thickens.
to serve
  1. Ladle the soup into the bowl and stir in the bechamel. Check for Salt and pepper.
  2. Add the garlic scapes and lemon slices.
  3. The soup is ready to serve.
Recipe 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.