Stovetop, Peeler, Pot (small), Knife
Peel & mince the onion.
Peel & dice the carrot.
Heat a drizzle of oil in a large pot over medium heat. Add the onion. Cook, stirring for 1 min.
Juice the lime into to the pot. Add the turmeric & carrots. Mix together.
Add the barley & veggie stock. (Or use a bouillon cube with water!) Stir in the tomato paste.
Season with salt & pepper. Add a pinch of chili flakes for a kick (optional)! Reduce the heat to low. Cover & simmer for 25-30 min, stirring occasionally.
Serve the soup in bowls garnished with a splash of coconut milk & fresh parsley (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tomato Barley Soup" contains 243 Energy, 10 g of Fat, 30 g of Carbohydrates, 4 g of Protein, 10 g of Fiber.