Curried Vegetable Soup & Pearl Barley

Curried Vegetable Soup with Pearl Barley

I have been on a journey for a fair amount of time now learning the fine art of balancing the spices you add to make a curry source or in this case a soup. I was so happy that I finally got there that I’m left with only two things to do, savour the taste and share the recipe.

2 Pans, Ladle and a hand blender.

Curry Sauce Ingredients: Vegetables:
1 inch fresh turmeric root, 1 cup of Pearl Barley
1 inch fresh ginger root, 1 Leek
1/4 inch red chilli. 10+ English Chestnut Mushrooms
2 cloves garlic. 1/4 Cabbage chopped as desired
1 tbsp Garam Masala. Cauliflower
1 tsp Cinnamon
1 tsp Cumin
1 fresh date
A squeeze of lemon
A pinch of Himalayan Sea Salt
2 tbsp Coconut Oil
2 Tomatoes,

The first thing to do is get a pan of water to boiling, the amount of water you need is equal to the amount of bowls you intend to fill, once at the boil add the Pear Barley and return to simmer.
Prepare your vegetables and leave to one side.
In the other pan line the base with some water and add the coconut oil, place on a high heat, next add the spices and stir on a high heat for 30 seconds, now add the turmeric, garlic, ginger and chilli, continue to stir for a further minute or so. Now add the tomatoes, date, salt and lemon, you can turn the heat down a bit and continue to cook until the all ingredients are soft. Remove from the heat and use your hand blender to blend the sauce into a smooth consistency.
Add the curry sauce to the pearl barley (which takes roughly 25-30 minutes to cook). To keep the vegetables tasting great I recommend adding them to the pot roughly 5 minutes before turning of the heat for cooking the pearl barley, that way they will taste great rather than just mushy.

For more great recipe ideas visit


Matt Allen
The Yoga Health Coach


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