Barley Soup with Ras-el-Hanout

Barley Soup with Ras-el-Hanout

A spicy soup for early fall.

Barley Soup with Ras-el-Hanout

Adapted from Suppenglück by Sonja Riker

Serves 4


3 Tbsp olive oil
180 g pearl barley
2 Tbsp tomato paste
250 g carrots, diced
2 small onions, diced
1/2 tsp Ras-el-Hanout
1 1/2 l vegetable stock


In  a stock pot, heat the olive oil and fry the onions and carrots on low heat for a couple of minutes. Add the tomato paste, Ras-el-Hanout and the barley. Add the stock and simmer on low heat until the barley is tender, about 15-20 minutes. Add salt and pepper to taste.

1 comment:

Jeanne said...

Yum! I am ready for autumn. :)