Middle Eastern · Lunch
Barley and Yogurt Soup
A creamy Levantine soup built on cooked pearl barley simmered in a stabilised yogurt broth, finished with a garlic-mint butter drizzle. The barley lends chew and nuttiness while the tangy yogurt base is thickened gently with egg and cornstarch, seasoned with dried mint and a touch of dried chili for warmth.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
389Calories
11.8gProtein
18.9gFat
47.2gCarbs
8.4gSugar
7.2gFiber
941mgSodium
270mgChol
10.8gSat Fat
460mgPotassium
280mgCalcium
2.1mgIron
1mcgVitamin B12
1.5mgVitamin C
vegetarian
low-calorie
high-fiber
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Whisk yogurt, beaten egg and cornstarch together in a small bowl until smooth with no lumps visible.
2
Simmer
Pour yogurt mixture into a small saucepan over low heat with vegetable stock, stirring constantly for 8 to 10 minutes until thickened and coats the back of a spoon.
3
Simmer
Stir in cooked barley and salt, simmer over low heat for 5 minutes until heated through and soup reaches a light, pourable consistency.
4
Bloom
Melt butter in a small skillet over medium heat, add minced garlic and dried mint, cook 30 to 45 seconds until garlic turns light gold and mint smells toasty.
5
Finish
Sprinkle dried chili flakes into the skillet and swirl for 10 seconds until the oil turns a faint red.
6
Plate
Ladle soup into a bowl and spoon the garlic-mint butter over the top in a swirl before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g cooked pearl barley
- 1 1/2 cup360g plain whole-milk yogurt
- 1/2 cup120ml vegetable stock
- 22 small eggs
- 2 tbsp2 tbsp butter
- 2 tsp2 tsp cornstarch
- 1 tsp1 tsp dried mint
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch dried chili flakes
