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.

Course Soup

Cuisine American

Keyword barley in soup, Barley Kale Soup, barley soup recipe, kale and pearl barley soup, pearl barley kale soup

Prep Time 15

Cook Time 10

Total Time 25

Servings

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