Persian Barley Soup (Aash Jo) - Vegan & Egg-Free

Ingredients

• 1 cup Pearl barley
• 1 large Onion (chopped)
• 2 medium Carrots (diced)
• 2 stalks Celery (diced)
• 2 medium Potatoes (diced)
• 4 cups Spinach (chopped)
• 0.5 cup Fresh parsley (chopped)
• 0.5 cup Fresh cilantro (chopped)
• 2 tablespoons Dried mint
• 1 teaspoon Turmeric powder
• 8 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the pearl barley under cold water.
2. 2Heat olive oil in a large pot over medium heat.
3. 3Add chopped onion and sauté until softened, about 5 minutes.
4. 4Add diced carrots, celery, and potatoes. Cook for another 5 minutes.
5. 5Stir in turmeric powder and dried mint. Cook for 1 minute.
6. 6Add rinsed barley and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until the barley is tender.
7. 7Add chopped spinach, parsley, and cilantro. Cook for another 10 minutes.
8. 8Season with salt and pepper to taste.

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