This Barley Stew with Roasted Garlic is the epitome of comfort food.
This Barley Stew with Roasted garlic is a tasty and nutritious dish that makes a delicious and comforting meal. Serve with some whole grain crusty bread or garlic bread.
If you’ve never roasted garlic, now is a great time to try it. It is the secret ingredient that elevates this dish to a whole new level.
If you make extra roasted garlic simultaneously, you can use it as a spread on toast, with veggies, pasta, mashed potatoes, to make garlic bread or as the base for bruschetta. It keeps for about two weeks in an airtight container.
This tasty and comforting stew is healthy and delicious.
2 bulbs garlic (roasted)
5 cups vegetable broth ((1.25 litre))
1/2 cup pearl barley (rinsed and drained (125 mls))
2 carrots (chopped)
2 stalks celery (chopped)
1 onion (chopped)
2 bay leaves (dried)
2 tsps dried basil
1/2 tsp cayenne pepper
90 grams spinach (about 4 cups)
135 grams peas (frozen)
Cut off top half inch of each garlic bulb to expose the individual cloves, leaving the bulb whole.
Cover with aluminum foil and roast until the cloves feel soft when pressed, 25 to 35 minutes. Set aside until cool enough to handle. Squeeze ut the garlic pase from the indivivudal cloves.
Make the Soup
In a large pot, over medium heat, combine the vegetable broth, red potatoes, fennel, barley, carrots, celery, onions, bay leaf, basil and cayenne with 3 cups of water. Add roasted garlic. Cover and bring to a boil.
Reduce heat to low and simmer until vegetables and barley are tender, 25 to 30 minutes.
Add spinach and peas to pot. Cook until spinach has wilted and peas are tender, 2-3 minutes.