Vegetable Quinoa And Barley Soup Recipe

Name: Vegetable Quinoa and Barley Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 2.5 Kg Austin Whole Peeled Tomato; 500 g Carrot; 50 g On1Y Black Peppercorns With Grinder; 750 ml Catch Clear Lemon N Lime Flavoured Water; 15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용); 200 g Urban Platter Vegetable Bouillon & Broth Powder; 16 g Orika Oregano; 100 g Habanero Hot Sauce; 500 G Kinwaaquinoa

Fusion cuisine

About this recipe

A hearty and flavorful soup featuring ground beef, barley, and a mix of vegetables, perfect for a satisfying kosher dinner.

Ingredients

100 g Sambar Onion Peeled
2.5 Kg Austin Whole Peeled Tomato
500 g Carrot
50 g On1Y Black Peppercorns With Grinder
750 ml Catch Clear Lemon N Lime Flavoured Water
15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)
200 g Urban Platter Vegetable Bouillon & Broth Powder
16 g Orika Oregano
100 g Habanero Hot Sauce
500 G Kinwaaquinoa

Instructions

1. In a large pot, heat 1 tablespoon vegetable bouillon powder dissolved in 2 tablespoons water over medium heat to create a flavorful base.
2. Add 1 cup diced onion to the pot and sauté until softened, about 5 minutes.
3. Stir in 1 tablespoon soy sauce, 1 tablespoon vegetable bouillon powder, 1 tablespoon oregano, and 1/2 teaspoon black pepper.
4. Add 6 cups water, 1 tablespoon hot sauce, 1 diced tomato, 1 carrot, and 1/3 cup quinoa to the pot. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the quinoa is tender and the flavors are well combined.
6. Taste and adjust seasoning if needed. Serve hot for a comforting dinner.