Vegetable Me'Lange
Submitted by orshalev
Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.
Melange means a mixture, and this soup is exactly that: a generous medley of whatever the garden has to offer, all simmered together until the flavors meld into something greater than its parts.
Carrots, celery, red onion, corn, and pearl barley cook low and slow in a blended tomato broth scented with marjoram and plenty of garlic.
The barley swells and turns chewy, thickening the broth naturally as it simmers for over an hour.
Peas, spinach, and a punch of tomato paste go in near the end to keep their color and freshness.
This is the kind of soup that tastes even better the next day.
Chef Tips
- Blend the tomatoes with marjoram before adding to the pot; this creates a smooth, rich base without chunks
- If using mature garden peas, add them 10 to 15 minutes earlier than the recipe calls for so they soften properly
- Pearl barley acts as a natural thickener; the longer the soup sits, the thicker it gets, so thin with water when reheating
Ingredients
Directions
Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups of the water in a large sauce pan.
Place the remaining 2 cups of water, the tomatoes and marjoram in a blender and process on low to medium speed until smooth.
Add to the sauce pan.
Bring to a boil, then turn down heat, cover and simmer for 1¼ hours.
Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10 min. more.
Note: If you are using very mature garden peas, add them 10- 15 minutes sooner.
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