A soup for the hard workers
The baharat and black pepper in this soup brings a deep earthy and light spicy taste that makes it so delicious.
WHAT DO WE NEED?
4 tablespoon olive oil
1 ½ cups of pearl barley
2 chopped yellow onion
2 green zucchini
2 packages champignon mushroom
3 sticks of celery
3 garlic cloves
8-10 cups water
½ cup almond milk
Spices:
1 tablespoon salt
1 tablespoon baharat
1 ½ teaspoon black pepper
¾ teaspoon cumin
HOW TO MAKE?
- Wash the barley with water 2,3 rounds, put it aside.
- In a soup pot on medium heat put the olive oil with the chopped onion and garlic and stir until soft.
- Take out the stems from the mushrooms, slice them and add to the pot
- Grate the 2 zucchini and add to the pot, stir all.
- Add the washed barley with the water and stir.
- Put all the spices in
- Bring to a boil, cover with the lid and lower to medium low.
- Stir occasionally and see if more water or salt is needed
- Cook for 45-50 min.
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