Autumn Barley Soup
Hi and welcome! I’m Evangeline—mom, Registered Massage Therapist, Yoga teacher, and lover of all things health and wellness. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find simple, nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.
Barley is a grain belonging to the grass family that includes other grains such as wheat, rice, oats, maize , millet and rye. It has a chewy, velvety texture, imparting a soothing, hearty element to any soup. In Ayurveda, barley is used as a binder for its detoxification property.
The heating elements in this soup are perfect for the fall and winter season. Rosemary, bay leaves, peppercorns and turmeric will gently stoke your digestive fire, and help comfort colds and lift lethargy, beckoning unwind and ease into autumn. A simple, flavourful meal for balancing the cool, airy, dry qualities of vata dosha.
Autumn Harvest Soup
Serves 2-3
Soaking Time 30 minutes or overnight
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
3 - 3 ½ cups water or vegetable broth
¼ cup barley
¼ cup lentils
2 tsps fresh rosemary
2 bay leaves
¼ tsp ground peppercorns
¼ tsp turmeric powder
1 tsp ground coriander
½ tsp ground cumin
2 cups of a few vegetables like carrots, celery, zucchini, Brussels sprouts, kale or spinach
2 tsp ghee or olive oil
1 tsp salt
Directions
Rinse well the barley and lentils after soaking in water.
In a medium sauce pan heat the ghee or olive oil in medium-low heat. Add all the herbs and spices and stir until aroma is released.
Add barley, lentils, salt and harder vegetables, stir for a few minutes, then add water.
Bring to a boil, cover with a lid, and turn heat down to low and let simmer for 30 minutes. Stir occasionally, add a bit more water if you prefer it less thick. Add softer vegetables, 20 minutes into simmering.
Finish with cilantro or basil leaves and a squeeze of fresh lime juice.
