Light Coconut Cream Broccoli and Barley Soup

Light Coconut Cream Broccoli and Barley Soup

10
HAP 0

"This refreshing light cream soup is chock-full of yummy flavors! I was inspired to add the barely for fiber and substance, and the low-fat coconut milk is a tasty change. Super easy to make. The flavor is refreshing, too!"
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Ingredients

1 h 25 m servings 343 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Drain and set aside.
  2. Melt the butter in a large pot over medium heat. Stir the onion and celery into the melted butter, place a cover on the pot, and cook until tender, about 5 minutes. Add about half the garlic. Season with the black pepper, red pepper flakes, sea salt, and nutmeg. Return the cover to the pot and cook another 5 minutes.
  3. Stir the broccoli, vegetable stock, and remaining garlic into the mixture and bring to a boil. Return the cover to the pot, reduce heat to medium, and cook another 15 minutes, stirring once. Remove the pot from heat.
  4. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the blender lid with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can puree the soup with a stick blender directly in the pot.
  5. Return the soup to medium-low heat. Stir the coconut milk, 2% milk, and barley into the pureed soup; cover and cook until hot, 5 to 8 minutes. Ladle into bowls and top with Asiago cheese and parsley to serve.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

FABULOUS!! I really appreciated the previous reviews re the pepper. I'm one who follows recipes to the letter, and I likely would have added the amt of pepper called for, so my thanks to the pre...

Most helpful critical review

Too much pepper by far! You can taste a brilliant soup hiding beneath a vicious layer of pepper here. I will make this again with a fraction of the pepper, but I used less than the prescribed am...

Too much pepper by far! You can taste a brilliant soup hiding beneath a vicious layer of pepper here. I will make this again with a fraction of the pepper, but I used less than the prescribed am...

Way, way WAY too much pepper! I think this recipe would be delicious if we hadn't completely overdosed it with pepper. Two tablespoons means you can almost not taste anything else about it, unfo...

FABULOUS!! I really appreciated the previous reviews re the pepper. I'm one who follows recipes to the letter, and I likely would have added the amt of pepper called for, so my thanks to the pre...

This should be renamed Pepper Soup! I cut down the amounts of both the black and red pepper, and it wasn't enough! I added carrots to make up for the broccoli that I didn't have, and left out ...

Hubby says this is the best vegetarian soup he's ever had! I substituted buckwheat for the barley and earth balance margarine for the butter due to allergy concerns. Per other reviews, I used 2 ...

I did not really care all that much for this soup. The flavour was rather not to my liking, and there was just something about it that did not sit well with me. I will not be making this again...

I just made this yummy soup and it is realy good. I didnt have coconut milk so i just some creamed coconut i had and it works just fine!

The pepper quantities are definitely typos: Should be TEASPOONS, not tablespoons. Yummy soup. I'd hoped for more coconut flavor, but I think we used extra-extra broccoli (it's fresh and bountifu...

Meh. It was ok, not great but not horrible. Kids ate it so I guess thats good, but I probably will not make this again. :)