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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup | barley, uncooked hulled | 2 | tablespoons | olive oil, extra virgin | 2 | carrot (7-1/2 | Carrots peeled cut into small pieces | 2 | leaves | bay leaf - NOT CRUMBLED | 1/4 | cup, chopped | walnuts | 2 | cups, chopped | Kale | 6 | teaspoons | Braggs Liquid Aminos | 1 3/4 | cup (8 fl oz) | water | 1 | medium (2-1/2\" dia) | Yellow onion, chopped | 2 | stalks medium (7-1/2 | celery, chopped | 8 | cups (8 fl oz) | vegetable broth low sodium | 1/4 | teaspoon | nutmeg, ground | 1 | whole | avocado, sliced |
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Steps
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Sequence
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Step
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| | 1 | In a medium stockpot, combine the barley with the water and bring to a boil. Reduce to a simmer and cook until the grains are tender and the water has been absorbed. Cover and set aside. | | 2 | In a large stockpot, warm the olive oil over medium-low heat. Add the onion and cook until softened, 8 to 10 minutes. Add the carrots, celery, and bay leaves and saute until the veggies are soft, 10 to 12 minutes. Pour in the broth, bring the soup to a light simmer, and cook. | | 3 | Stir in the reserved cooked barley, walnut pieces, and nutmeg and simmer for an additional 5 minutes. | | 4 | Remove and discard the bay leaves. Stir in the kale and Bragg Liquid Aminos. | | 5 | Ladle the soup into bowls and top off with avocado slices. Feel free to add unfiltered, raw apple citer vinegar to finish, for some extra cleansing. |
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