Friday, October 18, 2013

Spinach Barley Soup

Yesterday was a cold and windy fall day...perfect weather for soup and grilled cheese. I decided to use what was left in the fridge and here is what I came up with...

1 cup of cooked Barley
1 large carrot washed, peeled and chopped
1/2 sm. onion, peeled and chopped
1 scallion chopped
1/4 cup frozen spinach (if your frozen spinach comes in cubes...1 large cube or 2 small cubes)
1 teaspoon vegetable bouillon
1 liter water
Parmesan cheese (optional)

In a pot, pour in water and mix in bouillon heat on medium heat. Cut carrots, onions and scallions and add them to the pot. Bring to a boil then reduce heat to medium-high and cook for 5 minutes. Add barley and spinach. Cook on medium-high for 15-20 minutes, or until spinach is no longer frozen and carrots can be easily pierced with a fork.

Top with parmesan cheese and serve hot. Makes about 3 large bowlfuls.

Baby food version....

I took one full ladle of the bulky part of the soup plus 1/3 of a ladle of broth and pureed this for Alexa. She LOVED it!

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