Shape Magazine's Barley Cauliflower Soup Recipe

I had never thought of pairing barley and cauliflower before until I saw this recipe in my Shape magazine, nor had I though of this particular combination of herbs and spices. It was great soup!

If you prefer thicker soup, either decrease the amount of broth or increase the amount of barley added.

olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1/2 t cinnamon
1/2 t dried thyme, rubbed
1 bay leaf
salt and ground black pepper to taste
4 cups chicken or vegetable broth
1/4 cup pearl barley
1 small (15 oz) can diced tomatoes
1/2 head cauliflower, broken into florets

In a Dutch oven over medium heat, saute onion til softened, about 5 minutes. Stir in garlic and cook another minute or so. Stir in herbs and spices.

Increase heat to high; add broth and barley. Bring to a boil. Reduce heat to medium low; cover and simmer for 30 minutes, stirring occasionally.

Stir in tomatoes and cauliflower; recover and simmer another 15 minutes, or til barley and cauliflower are tender. Taste and adjust as desired. Remove bay leaf.

I served the soup with a slice of homemade buttermilk cornbread.http://media-files.gather.com/images/d92/d260/d746/d224/d96/f3/full.jpg

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