Cranberry Barley Soup

• Vegan

• Produce

  • 2 cups Cranberries, fresh
  • 1 tsp Garlic, dried
  • 1 Pinch Ginger, powder
  • 1 tbsp Oregano, fresh

• Canned Goods

  • 2 1/2 cups Vegetable broth

• Pasta & Grains

  • 3/4 cup Barley, pearled

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/4 tsp Cayenne pepper, powder
  • 1 Pinch Salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Liquids

  • 2 cups Water

Found on kiipfit.com

Description

Ingredients

• 2 cups water
• Pinch of salt
• ¾ cup pearled barley
• 1 tsp olive oil
• 2 cups cranberries (fresh)
• ½ tsp salt
• 2 tbsp. brown sugar
• 1 tbsp. fresh oregano
• 1 tsp dried garlic
• Pinch of ginger powder
• ¼ tsp cayenne pepper powder
• 2 ½ cups vegetable broth

Directions

• In a sauce pan combine water and salt and bring it to a boil.
• Add rinsed barley in it and cook in a medium-low flame until tender and chewy. Keep it aside.
• In another saucepan heat oil and add cranberries.
• Immediately add salt, sugar and oregano and sauté for 30 seconds.
• Once cranberries start to release their juice, add rest of the ingredients and cook for 5-7 minutes.
• Turn off the flame and let it cool.
• In a blender, blend the soup smooth and warm it again. Add barley and cook for another 30 seconds.
• Serve warm and enjoy!

Nutrition