Barley & Vegetable Soup

🌾🥕 Barley & Vegetable Soup

🎯 Difficulty: Easy

⏱️ Time: 30–35 minutes

🍽️ Servings: 2–3

🔥 Estimated Calories: ~120–160 kcal per serving

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🧂 Ingredients

• Pearl barley (rinsed): 1/4 cup (~160 kcal)
• Carrot (diced): 1 small (~25 kcal)
• Zucchini or pumpkin (diced): 1/4 cup (~10–15 kcal)
• Potato (diced): 1 small (~60 kcal)
• Vegetable broth or water (unsalted for babies): 2 cups
• Olive oil (optional for toddlers/adults): 1 tsp (~40 kcal)
• (Optional: Onion, celery, herbs like parsley or thyme for more flavor)

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👨‍🍳 Step-by-step Instructions

Step 1: Prepare Ingredients

• Rinse barley thoroughly under cold water.
• Peel and dice the vegetables.

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Step 2: Cook the Barley

• In a pot, bring 2 cups of water or broth to a boil.
• Add rinsed barley and cook uncovered for 15–20 minutes.

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Step 3: Add Vegetables

• Add all chopped vegetables to the pot.
• Continue cooking on low heat for another 15–20 minutes, until barley and veggies are soft.

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Step 4: Season & Serve

• For babies: keep it plain.
• For older kids or adults: season with a pinch of salt, pepper, and a drizzle of olive oil.
• Garnish with parsley if desired.

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💡 Tips

• Soak barley overnight for faster cooking.
• Blending it partially makes it creamy for younger babies.
• Keeps well in the fridge for 2 days; great for meal prep.