Light Coconut Cream Broccoli and Barley Soup recipe

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Ingredients

¾ cup barley
3 cups water
2 tablespoons unsalted butter
1 onion, chopped
2 celery stalks, chopped
5 cloves garlic, cut into slivers and divided
2 tablespoons fresh ground black pepper
1 tablespoon red pepper flakes
1 tablespoon sea salt
2 dashes ground nutmeg
7 cups chopped broccoli florets and stalks
3 ¼ cups low-sodium vegetable stock
1 (14 ounce) can reduced-fat coconut milk
1 cup 2% milk
¼ cup grated Asiago cheese
½ bunch fresh parsley, chopped

Nutrition Info

343.1 calories
carbohydrate: 49.9 g
cholesterol: 17.4 mg
fat: 13.2 g
fiber: 8.9 g
protein: 9.7 g
saturatedFat: 7.6 g
servingSize: -
sodium: 1163.7 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Drain and set aside.

  2. Melt the butter in a large pot over medium heat. Stir the onion and celery into the melted butter, place a cover on the pot, and cook until tender, about 5 minutes. Add about half the garlic. Season with the black pepper, red pepper flakes, sea salt, and nutmeg. Return the cover to the pot and cook another 5 minutes.

  3. Stir the broccoli, vegetable stock, and remaining garlic into the mixture and bring to a boil. Return the cover to the pot, reduce heat to medium, and cook another 15 minutes, stirring once. Remove the pot from heat.

  4. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the blender lid with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can puree the soup with a stick blender directly in the pot.

  5. Return the soup to medium-low heat. Stir the coconut milk, 2% milk, and barley into the pureed soup, cover and cook until hot, 5 to 8 minutes. Ladle into bowls and top with Asiago cheese and parsley to serve.

Recipe Yield

6 servings

Recipe Note

This refreshing light cream soup is chock-full of yummy flavors! I was inspired to add the barely for fiber and substance, and the low-fat coconut milk is a tasty change. Super easy to make. The flavor is refreshing, too!

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