Grisons barley soup
Allergens
Celery
Gluten
Soya
For
Persons
1
Onion/n
1
Carrot/n
80
g
Celeriac
2
tbsp
Oil
10
tbsp
Rolled barley
1.20
l
Vegetable stock
1
tsp
Salt
0.25
tsp
Freshly ground pepper
1
bunch of
Chives
1.50
dl
vegan cream alternative
Peel the onion, carrot and celery and dice them into small cubes of about 5 mm.
Heat the oil in a pan and sauté the diced vegetables for 4 minutes. Add the pearl barley and sauté for a further minute. Pour in the stock and season with salt and pepper. Bring the soup to the boil, then cover and simmer on a low heat for 35 minutes.
In the meantime, finely chop the chives.
Add the cream alternative and stir, then reheat the soup. Serve sprinkled with the chopped chives.
Heat the oil in a pan and sauté the diced vegetables for 4 minutes. Add the pearl barley and sauté for a further minute. Pour in the stock and season with salt and pepper. Bring the soup to the boil, then cover and simmer on a low heat for 35 minutes.
In the meantime, finely chop the chives.
Add the cream alternative and stir, then reheat the soup. Serve sprinkled with the chopped chives.
Tips
If the soup is too thick, it can be thinned with a little stock.
Nutrients per portion 198kcal
CO₂ equivalent per portion 50g