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Print Recipe
Vegetable Soup-Puree with Roasted Pearl Barley Recipe
This soup is cooked without water, without oil, but, nevertheless, very tasty.
Instructions
  1. Preheat the Zepter pan to the pearl effect, place the pre-washed and dried pearl barley and fry over high heat until Golden brown.
    Preheat the Zepter pan to the pearl effect, place the pre-washed and dried pearl barley and fry over high heat until Golden brown.
  2. Add 100 ml of water and reduce the heat.
    Add 100 ml of water and reduce the heat.
  3. Peel the vegetables and cut into cubes. I have purple potatoes.
    Peel the vegetables and cut into cubes. I have purple potatoes.
  4. On top of the pan with the pearl barley to put a bowl of the steamer and place the vegetables.
    On top of the pan with the pearl barley to put a bowl of the steamer and place the vegetables.
  5. Cover with a lid. The arrow must be in the middle of the green field. Due to the unique Zepter technology, smells and juices of dishes in the pan and in the steamer are not mixed, each dish is prepared by itself. After 20 minutes turn off the oven and leave with the lid closed for another 15 minutes.
    Cover with a lid. The arrow must be in the middle of the green field. Due to the unique Zepter technology, smells and juices of dishes in the pan and in the steamer are not mixed, each dish is prepared by itself. After 20 minutes turn off the oven and leave with the lid closed for another 15 minutes.
  6. Vegetables put in a blender and blend.
    Vegetables put in a blender and blend.
  7. From above posting Pearl barley.
    From above posting Pearl barley.
  8. Garnish with parsley.
    Garnish with parsley.

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