Vegetable Soup-Puree with Roasted Pearl Barley Recipe
This soup is prepared without water, without oil, but, nevertheless, very tasty.
Servings Prep Time
2 10minutes
Cook Time
60minutes
Servings Prep Time
2 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat the Zepter frying pan to a mother-of-pearl color, lay out the previously washed and dried pearl barley and fry over high heat until golden brown.
  2. Add 100 ml of water and reduce the heat.
  3. Peel the vegetables and cut them into cubes. I have purple potatoes.
  4. Put a steamer bowl on top of a frying pan with pearl barley and put the vegetables.
  5. Cover with a lid. The arrow should be in the middle of the green field. Thanks to the unique Zepter technology, the smells and juices of dishes in a frying pan and in a steamer do not mix, each dish is prepared by itself. After 20 minutes, turn off the oven and leave with the lid closed for another 15 minutes.
  6. Put the vegetables in a blender and whisk.
  7. Put pearl barley on top.
  8. Garnish with parsley.
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