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Corn-Barley Soup

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Mom deserves the best. That's why I've cooked this wholesome and tasty soup for her enjoyment and health. Rapini (broccoli de rabe) comes in thin, stalk-like bunches with tiny broccoli florets. It's a member of the cabbage family and tastes a little like turnip greens. Serves four.

Mom deserves the best. That's why I've cooked this wholesome and tasty soup for her enjoyment and health. Rapini (broccoli de rabe) comes in thin, stalk-like bunches with tiny broccoli florets. It's a member of the cabbage family and tastes a little like turnip greens.

1 cup (125 ml) barley
2 cups (500 ml) fresh corn kernels
1 cup (125 ml) carrot, diced
1 cup (125 ml) celery, diced
1/2 cup (125 ml) onion, diced
4 cloves garlic
1 Tbsp (15 ml) fresh parsley, chopped
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) extra-virgin olive oil
3 cups (750 ml) vegetable stock
Sea salt, to taste
2 cups (500 ml) rapini florets, cut 3 inches long
4-5 cherry tomatoes, cut in half

Cook barley in two cups (500 ml) water for 15 minutes until water is fully absorbed.

Place corn, carrot, celery, onion, garlic and parsley in a food processor and pur? Heat butter and oil in a pot, add pur? vegetables and saut?wo minutes. Add vegetable stock, barley and salt to taste, cover and cook for five minutes.

In the meantime, blanch rapini in a pot of boiling salted water for five minutes. Drain and rinse with cold water.

Place cherry tomatoes in a small baking dish and drizzle with olive oil. Broil for five minutes.

Pour soup into bowls, arrange rapini and tomato on top and serve. Serves four.

Source: alive #223, May 2001

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