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Creamy Potato Barley Soup Recipe

Creamy Potato Barley Soup

Inspire Create Wellness ~Mari J
This homemade Creamy Potato Barley Soup is Dairy-Free, Vegan, and Delicious! Purple Barley fills this soup with protein and fiber, taking potato soup to a whole new nutritional level. www.inspirecreatewellness.com
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Course Soup
Servings 6

Ingredients
  

Cook Purple Barley

  • 1/2 cup Organic Purple Barley (uncooked)
  • 2 cups Filtered/Spring Water
  • Pinch Sea Salt

Make Soup Base

  • 2 Tbs Olive Oil
  • 2 Tbs Organic All-Purpose Flour
  • 3 cups Organic Unsweetened Almond Milk
  • 1 cup Filtered/Spring Water
  • 1 tsp Better than Bouillon Vegetable Base

Soup

  • 2 cups Organic Yellow Potatoes (chopped)
  • 1/4 cup Organic Carrots (chopped)
  • 1/4 cup Organic Celery (chopped)
  • 1/2 cup Organic Onion (chopped)
  • 1/2 cup Organic Cremini Mushrooms (chopped)
  • 1/4 tsp Organic Thyme
  • 1/2 tsp Organic Onion
  • 1/2 tsp Organic Garlic Powder
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Organic Ground Mustard
  • 1 Organic Bay Leaf
  • Optional: Sprinkle of Organic Cayenne Pepper

Instructions
 

Cook Purple Barley

  • Bring 2 cups of filtered or spring water to a boil. Once the water is boiling add 1/2 cup Purple Barley and a pinch of salt. Reduce to medium heat and allow to simmer (without a lid) for about 35 minutes, always uncovered.
  • Measure 1 cup cooked Barley and set aside. The remaining barley can be saved for another recipe and keeps in the fridge for up to a week.

Chop Vegetables

  • Chop Organic Yellow Potatoes, Organic Carrot, Organic Celery Stalk, Small Organic Onion, and Organic Cremini Mushrooms. It should take approximately 3 small potatoes, 1 carrot, 1 celery stalk, 1 small onion, and 6 mushrooms to get the measurements above. Chop and set aside.

Make Soup Base

  • Heat a Dutch Oven or large soup pot over medium heat. Add 2 tablespoons Olive Oil.
  • To the warm oil, add 2 tablespoons All-Purpose Flour and whisk together. *See below for a gluten-free option.
  • Continue whisking while slowly adding 3 cups of Organic Unsweetened Almond Milk to the heated flour. Pour slowly and whisk continuously to avoid clumping! This creamy base should be smooth but even if it’s a little clumpy its ok.
  • Add 1 teaspoon Organic Better than Bouillon Vegetable Base to 1 cup of Filtered or Spring Water. Stir to dissolve. Pour into the soup base and stir.

Make the Soup

  • Add the chopped Potatoes, Vegetables, and 1 cup cooked Barley to the soup base. Stir with a wooden spoon to combine.
  • Season with: Thyme, Garlic Powder, Onion Powder, Black Pepper, Dry Mustard, and 1 Bay Leaf. Optional: a sprinkle of Organic Cayenne Pepper (this will not make the soup spicy but will enhance the flavor of the soup).
  • Stir all the spices into the soup and bring to a boil.
  • Once soup has boiled for about 5 minutes, reduce the heat and allow to simmer, uncovered (no lid). The longer this soup simmers, the better, but if your pressed for time 30-35 minutes should be enough to thicken the base and thoroughly cook the potatoes and vegetables.
  • *Gluten-Free Option: Thicken this soup with Arrowroot instead of flour. Simply add the Olive Oil, Almond Milk, Better than Bouillon Vegetable Base, and water into the Dutch Oven over medium heat. Stir to combine. Next, mix 2 tablespoons of water with 2 teaspoons of Arrowroot and pour into the soup base. Stir well. Add the chopped potatoes and vegetables and follow the cooking instructions above.