A soup with a twist! To make it extra filling, add some barley and oats. I think mushrooms would go really well in this too, but I'll leave that up to you!
I made it so it god a very rich, creamy texture, and got three medium sized portions out of it. Next time, I'll add a little water so it becomes more soupy! It was deeelicious!
Vegetable Risotto Soup with Barley & Oats
(Serves 3, about 230 calories each)
1 tsp olive oil
1 onion, finely chopped,
1 small leek, chopped
1 carrot, peeled and finely chopped
1 tomato, smashed og chopped
40g porridge oats
Fresh basil, a few leaves (optional)
1 tsp dried basil
1 1/2 l vegetable stock
1 tsp onion powder (optiona)
Salt & black pepper to taste
- Heat oil in a pan and soften the leek and onion for about 5 minutes, before adding the carrot and tomato. Stir for another few minutes before stirring in the barley and oats.
- Now, add the rest of the ingredients. Mix it well to combine, cover and cook for about 20 minutes until the barley has softened. Once done, you can add more water if the barley has soaked up most of it, so you get the right soupy consistency - the way you like it!
Friske Vegetariske Oppskrifter Basert på Salgssuksessen "Frisk av Mat", p. 218