Barley, Squash and Broccoli Soup

Barley, Squash and Broccoli Soup

  • Preparation 20 min
  • Cooking 1 h
  • Makes 4 to 6 servings
  • Freezes Yes
Featured in RICARDO Magazine WINTER 2015 (p. 70)
  • Sans noix
  • Sans lactose
  • Sans produits laitiers
  • Sans oeufs
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Ingredients

    • 1/2 lb (225 g) skinless and boneless chicken thighs, cubed
    • 1 onion, finely chopped
    • 2 tbsp (30 ml) olive oil
    • 1 carrot, chopped
    • 1 clove garlic, finely chopped
    • 1/2 tsp mustard seeds, crushed
    • 1/2 cup (105 g) pearl barley
    • 6 cups (1.5 litres) chicken broth
    • 2 tbsp flat-leaf parsley, chopped
    • 1 tsp fresh thyme leaves
    • 1 small acorn squash, peeled, seeded and diced (about 1 1/2 lb/675 g)
    • 1 1/2 cups (105 g) broccoli florets
    • Salt and pepper

Preparation

Note from Ricardo

When reheating the soup, add broth. The barley will have absorbed much of the liquid while cooling.

Personal Note