This hearty soup is definitely a keeper that you can pass down in the family! It's made from simple wholesome ingredients and is perfect to keep cozy during the cold days. I also love this recipe because it freezes so well. The soup thickens in the fridge, so just add a bit of broth or water when reheating.
In a large pot heated on medium heat add olive, asafoetida, crushed red chilli flakes and ginger. Let roast for 1 min.
Add potatoes, carrots, fennel, mushrooms, chickpeas, barley and 1/2 tsp salt and cook for 3-4 mins letting vegetables sweat. Add soy sauce, rosemary, thyme, coconut milk, vegetable broth, water, bay leaves and let cook for 10 mins.
Mix water with corn starch. Add mixture to soup and whisk. Let cook for 30-40 mins. It should thicken up, you can add up to 2 cups of water more depending on desired thickness. Top with fresh chopped parsley and enjoy!
Ingredients
Directions
In a large pot heated on medium heat add olive, asafoetida, crushed red chilli flakes and ginger. Let roast for 1 min.
Add potatoes, carrots, fennel, mushrooms, chickpeas, barley and 1/2 tsp salt and cook for 3-4 mins letting vegetables sweat. Add soy sauce, rosemary, thyme, coconut milk, vegetable broth, water, bay leaves and let cook for 10 mins.
Mix water with corn starch. Add mixture to soup and whisk. Let cook for 30-40 mins. It should thicken up, you can add up to 2 cups of water more depending on desired thickness. Top with fresh chopped parsley and enjoy!
