Ingredients
The following ingredients have 4 Servings
- 2 cups water
- Pinch of salt
- 3/4 cup pearl barley ((rinsed))
- 1 tsp olive oil
- 2 cups fresh cranberries
- 1/2 tsp salt
- 2 tbsp brown sugar/maple syrup
- 1 tbsp fresh/dried oregano
- 1 tsp dried garlic
- Pinch of ginger powder
- 1/4 tsp cayenne pepper powder
- 2 1/2 cups vegetable broth
Instruction
- In a sauce pan combine water and salt and bring it to a boil. Add rinsed barley in it and cook in a medium-low flame until tender and chewy and water is absorbed. Keep it aside.
- In another saucepan heat oil and add cranberries.
- Immediately add salt, sugar and oregano and sauté for 30 seconds.
- Once cranberries start to release their juice, add rest of the ingredients and cook for 5-7 minutes. Turn off the flame and let it cool.
- In a blender, blend the soup smooth and warm it again in the same saucepan. Add barley to it and cook for another 30 seconds. Serve warm and enjoy!
