Barley Veg Soup for Water Retention
Barley Veg Soup for water retention
Serves : 1
Ingredients
- 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 (can replace with carrots too)
- 2 tsp of oil
- ¼ cup home made paneer
- 1 cup of the paneer water (or veg / non veg stock)
Method
- 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
