Carrot and Barley Soup
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This heart warming soup is satisfyingly rich and creamy despite containing little fat.
The key to this low GI soup recipe is the added barley which not only adds a delicious flavor but also reduces the GI.
A fabulous recipe for all weight watchers.
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Recommended
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Nutritional Information
(per serving)
Calories: 131
Protein: 3g
Fat: 7g
- Saturated: 4g
- Cholesterol: 17mg
Carbohydrate: 16g
- Sugars: 3g
Fiber: 4g
Sodium: 1049mg
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Ingredients (Serves 4)
| 3 large carrots (approx 10oz/300g) |
| 2 tablespoons/30g butter |
| ½ cup/45g pearl barley |
| salt and pepper |
| a sprig of thyme |
| 2½ cups/600ml vegetable stock |
| 2 sticks of celery |
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1 |
Slice the carrots and fry on a low heat with the butter. Add the salt, pepper and thyme.
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2 |
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After a minute or two add the barley. I used about 2 large handfuls which was easier than weighing.
Continue to gently fry the carrots and barley for about 10 minutes.
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3 |
Add the vegetable stock, cover and simmer on a very low heat for 1 hour.
I made the stock up from bouillon, but any vegetable stock cube or fresh stock can be used.
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4 |
5 minutes before the cooking finishing cooking chop the celery and add it to the pan.
When the 5 minutes are up put the whole lot in a blender or food processor and blend to a puree.
Serve this low GI soup with a slice of whole grain bread.
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