Yummy and plant-based, this recipe is tasty and good for you! With hearty barley, walnuts, fresh vegetables, and avocado, it is perfectly balanced in both flavor and texture. Fresh avocado slices and Liquid Aminos are the perfect way to finish off this delish, hearty and refreshing soup! xxx
Serves 6 to 8
3⁄4 cup uncooked hulled barley
1 3⁄4 cups water
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 bay leaves
8 cups low-sodium vegetable broth
1⁄4 cup raw walnut pieces
1⁄4 teaspoon freshly grated nutmeg
2 cups shredded lacinato kale leaves
1 ripe avocado, sliced
1 to 2 tablespoons Bragg Liquid Aminos, or to taste
In a medium stockpot, combine the barley with the water and bring to a boil. Reduce to a simmer and cook until the grains are tender and the water has been absorbed. Cover and set aside.
In a large stockpot, warm the olive oil over medium-low heat. Add the onion and cook until softened, 8 to 10 minutes. Add the carrots, celery, and bay leaves and sauté until the veggies are soft, 10 to 12 minutes. Pour in the broth, bring the soup to a light simmer and cook.
Stir in the reserved cooked barley, walnut pieces, and nutmeg and simmer for an additional 5 minutes.
Remove and discard the bay leaves. Stir in the kale and Bragg Liquid Aminos. Ladle the soup into bowls and top off with avocado slices. Feel free to add unfiltered, raw apple cider vinegar to finish, for some extra cleansing.