Spinach Soup With Barley Recipe

Name: Spinach Soup With Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ghee; ½ teaspoon mustard seeds; ½ teaspoon ajwain; 5 garlic cloves; 500 g spinach; 1 carrot; 1 12 liters warm water; ½ teaspoon coriander powder; ¼ teaspoon black pepper; ⅛ teaspoon chili powder; ½ tablespoon sea salt; ¼ teaspoon black salt; ½ cup barley; 1 cup yogurt

Servings: persons

3 tablespoons ghee
½ teaspoon mustard seeds
½ teaspoon ajwain
5 garlic cloves
500 g spinach
1 carrot
1 12 liters warm water
½ teaspoon coriander powder
¼ teaspoon black pepper
⅛ teaspoon chili powder
½ tablespoon sea salt
¼ teaspoon black salt
½ cup barley
1 cup yogurt

1
Heat up the ghee and add the mustard and ajwain seeds.
2
When you hear the seeds pop add the chopped spinach, garlic and carrot.
3
Cook for about 5 minutes and add the coriander, chili and black pepper powder.
4
Stir well and cook for another 2-3 minutes.
5
Add the warm water, barley and the salt.
6
Let the soup boil for half an hour.
7
When serving add a big tablespoon of yogurt to each bowl.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons ghee, ½ teaspoon mustard seeds, ½ teaspoon ajwain, 5 garlic cloves, and more.

Yes, Spinach Soup With Barley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Soup With Barley

How did you like this recipe?

Frequently Asked Questions