Ingredients
- 100g of Barley
- 250g of Pumpkin
- 200g of Potatoes
- 1 tablespoon of Extra virgin olive oil
- 1 Onion
- Vegetable broth
- Salt and pepper to taste.
Proceedings
Barley soup with creamed pumpkin and potatoes is a heart-warming dish on cold, dreary days.
Easy to prepare, it is suitable for everyone.
To prepare the pumpkin puree, I used this excellent immersion blender
Proceedings
1 Done | Cut pumpkin and potatoes into small pieces and chop onion |
2 Done | Cook them in a saucepan with vegetable broth for about 20 to 25 minutes, adjusting salt and pepper. |
3 Done | If necessary, add more broth while cooking |
4 Done | While you are cooking the vegetables, prepare the barley |
5 Done | Rinse it and cook it in salted water for about 30 minutes (cooking times may vary, check the label) |
6 Done | When the vegetables are cooked, blend them with an immersion blender |
7 Done | Combine the cooked and drained barley with the creamed pumpkin and potatoes and serve, seasoning with a drizzle of raw oil and some parsley |
8 Done |