Prep time – 5 min | Cook time – 30 min | Total time – 35 min
1 large or 2 small servings
1 Tb coconut oil or butter
1/2 cup onion (finely diced)
1/4 carrots (peeled, finely diced)
1/3 cup pearl or pot barley
1 cup vegetable broth or water
1/2 cup water
1/4 tsp thyme (dried)
1/4 cup roasted garlic (finely diced)
1/4 cup Parmesan cheese (grated)
Preheat a medium-sized pot to medium-high heat and add the oil, onions and carrots. Saute for 2 minutes and then add the barley. Saute for 2 minutes more, stirring frequently. Add the vegetable broth, water, thyme and pepper and bring to a boil. Cover with a tight-fitting lid and reduce to low. Simmer for 25-30 minutes until most of the water is absorbed. Now add the roasted garlic and cheese and stir until cheese is melted. Serve and enjoy.
VARIATIONS & OPTIONS
For a tasty soup, add 1-2 cups low-fat milk. Season to taste, reheat and serve with your favorite protein. If you life your risotto softer, add an extra 1/2 cup of water to the vegetable broth.
NUTRITIONAL INFORMATION PER SERVING (LARGE/SMALL)
Calories – 562.4/281.2 | Fat (g) – 21.8/10.9 | Carbohydrates (g) – 72.7/36.4 | Protein (g) – 18.9/9.5