Indian Summer Soup is a light and colorful vegetable soup, perfect for enjoying the last warm days of the season. With a mix of fresh vegetables, grains, and a touch of soy sauce, it’s healthy, hearty, and easy to prepare.
Ingredients:
- 1 garlic clove, smashed
- 1 small onion, quartered
- 1 small parsnip, peeled and sliced
- 1 small celery stalk, chopped
- 1 medium carrot, sliced into rounds
- 1/2 cup frozen or canned corn kernels
- 1 small zucchini, diced
- 1/4 cup pearl barley
- 2 tablespoons olive oil
- 6 cups vegetable broth, hot
- 1–2 teaspoons soy sauce (optional)
- 1/4 teaspoon smoked paprika (optional for flavor)
- Salt and pepper, to taste
- Fresh parsley and celery leaves for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add the pearl barley and toast for 2–3 minutes, stirring until lightly fragrant.
- Add garlic, onion, carrot, parsnip, celery, zucchini, corn, and hot vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes, or until the vegetables and barley are tender.
- Season with soy sauce, smoked paprika (if using), salt, and pepper to taste. Remove the whole garlic clove before serving.
- Garnish with fresh parsley and celery leaves. Serve hot.
Yield: 4–6 servings
