Barley Veg Soup

Barley Veg Soup

Serves : 1



  • ¼ cup pearl barley washed and then soaked overnight
  • 5 tbsp of garlic, chopped very fine
  • 2 tbsp of onion, chopped
  • 2 tbsp of milk to add to the soup
  • Pinch of salt
  • Pinch of sugar
  • Pinch of Pepper
  • 1 cup broccoli chopped and blanched 
  • 2 tsp of oil
  • ¼ cup home made paneer
  • 1 cup of the paneer water (or veg / non veg stock)




  • Heat 2 tsp of oil in a pan
  • Add 1.5 tbsp of finely chopped garlic and stir on low flame
  • Add 2 tbsp of finely chopped onions and 1 green chilli chopped small (optional) and let it cook till the garlic starts to change colour and get a little brown around the edges
  • Add in the soaked barley and stir fry for a few minutes to allow it to roast a bit
  • Add ¾ cup of whey ( the leftover water from the paneer)
  • Add a handful of seasonal vegetables of your choice. Here I have add blanched broccoli
  • Allow the soup to cook on low flame till everything infuses together and the barley is coked through and chewy (not mushy)
  • If the water dries up add more as required during this process
  • Add ¼ cup of milk / thinned coconut milk and salt to taste and a pinch of pepper and a pinch of sugar ( taste the soup before adding the salt as it requires much less than most recipes)
  • Add ¼ cup of crushed paneer
  • Serve hot




Notes :

  • Water retention : if you have extreme water retention then increase the whey to 1 cup.
  • Paneer : ideally use home made paneer with medium to high fat milk. Replace with tofu for vegan option
  • Vegetables : use seasonal hard vegetables like carrots, broccoli. Ideally wash and blanch in hot water and ensure the vegetables stay crunchy.
  • Milk : can replace it with almond milk ( won’t be as thick) or coconut milk ( this will change the flavour)
  • Paneer water : this can be replaced with vegetable stock however it will not have the protein content




Leave a comment

Please note, comments must be approved before they are published