Kicked up my lunch to a satisfying and nutritious notch. Went with one of autumn’s popular vegetables, leeks. These sweet and subtle flavors were excellent to pair with barley.
Did it my way by adding other fresh/pantry ingredients like:
- onions
- carrot
- celery
- veggie bouillon cube
- salt/black pepper
- dried oregano
- fresh thyme
- veggie broth
After sauteing fresh veggies including leeks in a drizzle of olive oil, rinsed barley was added along with dried seasoning. Veggie broth and cold tap water were added along with a sprig of thyme.
Barley/leek soup simmered under low to medium heat until barley was tender. Then, this was pureed to a thick consistency. Barley/leek soup was topped with pan-seared shrimp with a garnish parsley.
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