Light Coconut Cream Broccoli and Barley Soup

Name: Light Coconut Cream Broccoli and Barley Soup
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters barley; 2 liters chopped broccoli florets and stalks; 397 grams reduced-fat coconut milk; 2 celery stalks, chopped; 5 cloves garlic, cut into slivers and divided; 2 dashes ground nutmeg; 2 Tbsps fresh ground black pepper; 237 milliliters 2% milk; 1 onion, chopped; 1 Tbsp red pepper flakes; 1 Tbsp sea salt; 2 Tbsps unsalted butter; 769 milliliters low-sodium vegetable stock; 710 milliliters water

Light Coconut Cream Broccoli and Barley Soup requires approximately 1 hour and 25 minutes from start to finish. Watching your figure? This vegetarian recipe has 358 calories, 10g of protein, and 22g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up milk, vegetable stock, coconut milk, and a few other things to make it today. It is perfect for Autumn. A few people really liked this soup.

Instructions

Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.

Ingredients you will need

Barley

Water

Equipment you will use

Sauce Pan

Drain and set aside.

Melt the butter in a large pot over medium heat. Stir the onion and celery into the melted butter, place a cover on the pot, and cook until tender, about 5 minutes.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Pot

Add about half the garlic. Season with the black pepper, red pepper flakes, sea salt, and nutmeg. Return the cover to the pot and cook another 5 minutes.

Ingredients you will need

Red Pepper Flakes

Black Pepper

Sea Salt

Garlic

Nutmeg

Equipment you will use

Pot

Stir the broccoli, vegetable stock, and remaining garlic into the mixture and bring to a boil. Return the cover to the pot, reduce heat to medium, and cook another 15 minutes, stirring once.

Ingredients you will need

Vegetable Stock

Broccoli

Garlic

Equipment you will use

Pot

Remove the pot from heat.

Equipment you will use

Pot

Pour the soup into a blender, filling the pitcher no more than halfway. Hold the blender lid with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can puree the soup with a stick blender directly in the pot.

Ingredients you will need

Soup

Equipment you will use

Kitchen Towels

Blender

Pot

Return the soup to medium-low heat. Stir the coconut milk, 2% milk, and barley into the pureed soup; cover and cook until hot, 5 to 8 minutes. Ladle into bowls and top with Asiago cheese and parsley to serve.

Ingredients you will need

Asiago Cheese