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You are here: Home / Recipes / Cajun Spiced Barley Kale Soup

Cajun Spiced Barley Kale Soup

Published on October 5, 2015 Updated on February 23, 2020 By Gunjan 7 Comments

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This Cajun Spiced Barley Kale Soup is flavored beautifully to satisfy the hungry tummy. This warm bowl of soup suffices for a balanced nutritious meal. It’s vegan and delightful in the cold weather.

A front view of a bowl filled with Cajun Spiced Barley Kale Soup

 

 

 

 

 

 

 

 

 

Now that the weather is cooling down, our desire to get cozy in our warm blankets is increasing. Its time for some warm, flavorful and lip smacking soup to be included in our menu.

As the temperature falls, the sun plays hide and seek. The clouds gather all over the sky and the leaves falling off the branches. At this time the first food that comes to my mind is wholesome and filling soup with substance.

Ingredients for Cajun Spiced Barley kale Soup

cooked barley in cajun spice

Barley – this grain is high in fiber and promotes weight loss. It helps in lowering blood pressure and cholesterol. This healthy and nutrient packed grain helps in stabilizing appetite by controlling the blood sugar and slows down the process of getting hungry more often.

Kale – we all know is the new super green and so versatile that this green leafy vegetable can be used in recipes and can be consumed cooked or raw. It is a good source of iron, fiber, potassium and many more vitamins and minerals.

pureed kale

How to make Cajun Spiced Barley Kale Soup

  • To spice up this soup I used Cajun spice blend and my home was filled with irresistible aroma of it.
  • Further, I tweaked this soup a little more as compared to my earlier soups.
  • Hence, I flavored kale leaves with tarragon and cooked in coconut milk and blended them smooth for this soup to have a creamy texture along with subtle flavor.
  • Also while cooking barley I added Cajun spice blend to it so that barley can have a spiced taste instead of the bland taste.
  • These little changes made this soup friendlier for those who do not prefer kale or barley.

I would encourage you all to try this soup once and you will fall in love with it forever. 🙂

You may also like:

Barley Pilaf

Cajun Tofu Pasta Vegan Bowl

Persimmons Kale Avocado Soup

Black Beans and Brown Rice with Garlicky Kale

A 45 degree angle view of Cajun Spiced Barley Kale Soup

Did you make it?

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram

A front view of a bowl filled with Cajun Spiced Barley Kale Soup
Print Recipe

Cajun Spiced Barley Kale Soup

This Cajun Spiced Barley Kale Soup is flavored beautifully to satisfy the hungry tummy. This warm bowl of soup suffices for a balanced nutritious meal. It's vegan and delightful in the cold weather. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: barley in soup, Barley Kale Soup, barley soup recipe, kale and pearl barley soup, pearl barley kale soup
Servings: 3
Calories: 187kcal
Author: Gunjan

Ingredients

  • 1 tsp olive oil
  • 1 tsp fresh tarragon herb
  • 1 1/2 cup chopped baby kale
  • 1/2 cup unsweetened coconut milk
  • 1 1/2 cups water
  • 1/4 tsp cajun spice seasoning
  • 1/2 cup pearled barley (rinsed)
  • 3 cups vegetable broth
  • 1 tsp white sesame seeds
  • 3/4 tsp salt
  • 1/4 tsp crushed black pepper

Instructions

  • Heat oil in a pan and add tarragon. Immediately add kale and mix well so that kale is well coated with herbed oil.
  • Now add coconut milk and cook until baby kale is tender. Cool and blend it to a smooth puree.
  • Boil water in a sauce pan and add Cajun spice and barley and cook until barley in tender, soft and chewy. Most of the water may be absorbed and if any water left over cover it and let barley stand in the pan for few minutes for it to dry.
  • Now heat a nonstick pan again and add vegetable broth, sesame seeds, salt and black pepper add bring it first boil. (No oil required in this step).
  • Now add the kale puree and barley and cook for couple of minutes.
  • Serve immediately.

Notes

  • Left over soup can be stored in a glass container in the refrigerator for 4-5 days. Barley may absorb some of the soup in that case.
  • If you plan not to consume the soup immediately then cook barley separately and refrigerate until ready to use it in the soup.

Nutrition

Calories: 187kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Saturated Fat: 9g | Sodium: 1537mg | Potassium: 199mg | Fiber: 6g | Sugar: 4g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

 

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Filed Under: Dairy Free, Recipes, Soup, Special Diet, Vegan

Reader Interactions

Comments

  1. Seb says

    October 8, 2015 at 11:27 am

    Awesome recipe, I just got some fresh organic kale in today so cannot wait to try out this soup with it. I will have to check out your other recipes 🙂

    Reply
  2. Sara @ Shabby Grace Blog says

    October 8, 2015 at 4:51 pm

    This is the perfect cozy fall soup. Love it!

    Reply
  3. carolyn says

    October 8, 2015 at 1:10 pm

    I totally want to start using barley!
    I am going to try this! Pinning too!
    Carolyn

    Reply
  4. Kim @ This Ole Mom says

    October 8, 2015 at 3:15 am

    I have never eaten barley before but your soup looks delicious!

    Reply
  5. Leslie says

    October 7, 2015 at 7:24 pm

    Love the pretty color of this healthy soup!

    Reply
    • Gunjan says

      October 7, 2015 at 9:29 pm

      Thank you Leslie.

      Reply
  6. Mary says

    October 7, 2015 at 1:53 pm

    I have to say I’m not the biggest fan of barley, but your soup looks delicious. I just might have to try it again!

    Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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