Vegan Mixed Beans And Barley Soup With Roasted Cherry Tomatoes, Sliced Garlic And Olive oil Parsley Puree

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Food photography, Food Styling And recipe by Chef Momo

ingredients : serves 6 to 8

1-Bag of mixed beans with barley,16 OZ ( 454 g )

1- big onion, chopped

4 garlic cloves, pealed and crushed

1 cup of carrots cut in small pieces

1 cup of celery cut in small pieces

4 tbs of olive oil

1 tbs of cardamom powder

1tsp and half of salt

1/4 tsp of cayenne pepper

10 cups of water

Half bunch of Italian parsley, enough olive oil to puree and season with salt and pepper

50z, of cherry tomatoes cut in halves, 6 cloves of garlic sliced

227 g of white mushrooms, cleaned and chopped

In a soup Pan add olive oil,  onions, crushed garlic cook for few minutes,  than add chopped carrots and celery ,  chopped white mushrooms , mixed beans with barley, water, dry ingredients as salt, cayenne pepper, cardamom, bring to a boil and let it simmer for 1 hr and 20 minutes.

In a 400 F oven , roast the Cherry tomatoes with sliced garlic seasoned with salt, pepper and olive oil for 15 minutes, set aside.

In A blender puree the Parsley with olive oil and season with salt pepper

In A soup Bowl, scoop the soup than garnish with roasted cherry tomatoes and drizzle with parsley puree.

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