Sunday, November 23, 2014
Warm Spice Tomato Barley Soup
In a city full or rich eats, it's important to balance all that with healthy food so I've been cooking a lot. Trying to keep things fresh and earthy, I whipped up a good soup the other day, consisting of pretty basic ingredients one usually has in their pantry. It's easy to substitute certain ingredients like the barley with something else like quinoa or other kinds of pasta. What makes the soup unique are the spices, including cinnamon and coriander, which gives it almost a curry flavor.
Although this soup tastes great right after it's made, I think it's even better when it sits for a day and makes for tasty leftovers. I served it up with a rustic piece of bread that kept us satiated for the evening.
Tomato Soup with Barley (or Bulgur) and Warm Spices - recipe courtesy of Whole Foods Market.
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