Cranberry Barley Soup

This vegan Cranberry Barley Soup is tangy, spicy and salty in taste with a chewy texture. Its a complete winter meal in a bowl.

This is the one the most beautiful soup ever and one of my favorite too. It looks festive just in time for the holidays and also warms the soul.

It satisfies the taste buds with its tangy and spicy flavors along with being wholesome with Barley.

This barley soup is high in fiber and protein along with being flavor packed because it is seasoned with healing herbs and mild spices.

Ingredients you will need:

• Barley
• olive oil
• Fresh Cranberries
• Salt
• Brown sugar/maple syrup
• oregano
• garlic
• ginger
• cayenne pepper powder
• vegetable broth

I have used these easily available ingredients in this recipe which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.

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Ingredients notes:

Barley – I used Pearled Barley for this soup because I love the chewy texture of barley and satisfies the tummy by controlling the false hunger pangs at odd hours. Barley is nutrient packed and helps in losing weight because it consists of essential amino acids and is very high in fiber. It is also helpful in stabilizing blood pressure and its phosphorous content helps in repairing or forming bones and body tissues. It also promotes good immunity and healthy skin with its vitamin C content.

Cranberries – I like the tartness of fresh cranberries in this soup which balances well with the salty and spicy flavor.

Oregano – By adding little herbs its taste goes to another level and enhances this savory meal.

Vegetable broth – this adds a bit protein , flavor and a nice base to this soup.

How to make Cranberry Barley Soup

Firstly, I cooked barley in salted water until it was all absorbed and barley had a chewy and fluffy texture. Then, I kept it aside.

Secondly, I heated oil in another sauce pan and sautéed cranberries along with all the herbs and spices.

Next, as soon as the cranberries started to release its juice I added vegetable broth in it and cooked for another 5-7 minutes at a high flame.

Thereafter, I turned it of and let it cool down a bit.

Afterwards, I blended the soup in a blender and poured it back in the same saucepan to warm it again.

Lastly, I tossed in cooked barley and served immediately.

We all heartily enjoyed this warm bowl of deliciousness in the cold weather for our dinner.

You may have realized by now that this barley soup recipe is super easy and absolutely doable. Its made with simple few ingredients and healthier too.

Expert tips:

1. You may cook barley and refrigerate for a week. Whenever you are ready, simply add it to your soup. It a healthier substitute for rice.
2. Since it a spicy and tangy soup, it may be worth noting that you may add more sweetener for kids if desired.

You may also like:

• Instant Pot Tom Yum Soup
• Potato Corn Chowder Soup
• Sriracha Butternut Squash Amaranth Soup
• Cajun Spiced Barley Kale Soup

Did you make it?

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