Creamy Zucchini Soup

This Creamy Zucchini Soup is so divine; the silkiness of the zucchini with the crunchiness of the pearl barley perfectly complement one another. It is incredibly satisfying and super easy to make. Nice to serve with fresh sliced baguette.

Ingredients

For the Pearl Barley:

1 cup pearl barley (or brown rice if you are gluten-free)

2 cups water

+Salt

+Pepper

For the Soup:

1 medium onion or 2 leeks, chopped

2 shallots, chopped

1 clove of garlic, minced

1 tablespoon chopped fresh ginger

1 tablespoon olive oil

6 organic zucchinis, cubed

5 cups of water

1 tablespoon vegetable base

+salt

+pepper

1 bunch of fresh cilantro or parsley or dill - optional

Directions

In a saucepan, add the pearl barley, water, salt, and pepper. Bring to a boil, then lower to simmer until all the water has been absorbed into the pearl barley.

Set aside.

In a cast iron soup pot, add the olive oil, onions, shallots, and garlic. Sauté on medium heat until the onions are tender and clear. Add the ginger and sauté for one minute, then add zucchini, water, vegetable base, salt & pepper. Cook until the zucchinis are soft. Add the cilantro or parsley or dill and cook for about 5 more minutes. With a hand blender, blend the soup until it reaches a creamy texture. Pour a cup of the soup into a bowl and top with a couple tablespoons of the cooked pearl barley. Drizzle with olive oil and serve.