A new soup today with the recipe for barley with pumpkin and carrots, brothy and warm, ideal for these autumn days prepared with pearl barley.
Pearl barley is perfect for these recipes because unlike whole barley, which requires a long soak before cooking, it can be cooked immediately.
Clearly, this makes it poorer nutritionally but still an excellent food that should be included in your daily diet.
In the recipe besides pearl barley, there are some vegetables like pumpkin, carrots, and celery in various amounts that make this dish a healthy and delicious first course!
This comfort food soup will be delicious even if instead of pearl barley you use spelt grains or classic rice: clearly the cooking times will be different but I don’t need to tell you that, you know very well!
ON THE BLOG, YOU CAN ALSO FIND… 
PARADISE SOUP 
SOUP WITH PASTA AND POTATOES, 
LEGUME SOUP.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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BARLEY WITH PUMPKIN AND CARROTS
The cuisine of ASI
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients RECIPE BARLEY WITH PUMPKIN AND CARROTS
- 1 cup pearl barley
- 1 lb pumpkin
- 3 carrots
- 1 celery heart
- 1 sprig thyme
- as needed Extra virgin olive oil
- as needed salt and pepper
Tools RECIPE BARLEY WITH PUMPKIN AND CARROTS
#ADV
- Casserole
- Strainer
- Casserole
Preparation RECIPE BROTHY BARLEY
Clean the pumpkin by removing the outer skin, seeds, and inner fibers. Cut the flesh into cubes.
Clean the carrots and celery and cut everything into not too small pieces.
Rinse the pearl barley by placing it in a strainer and running water over it.
Put a few tablespoons of water, the chopped vegetables, and let simmer for a few minutes in a casserole.
Add the pearl barley, add enough vegetable broth to cover everything, and mix well.
Continue cooking on low flame for about 40 minutes, adding more hot broth if needed.
Once the barley with pumpkin and carrots is cooked, add some thyme: unfortunately, I only had dried thyme, but use fresh if you can…
Adjust with salt and pepper, add a drizzle of raw extra virgin olive oil, and serve at the table.
Enjoy this delicate dish barley with pumpkin and carrots!
Annalisa
