Barley soup

Name: Barley soup
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 1½ litres (2¾ pints) water; leaves from a bunch of flat leaf parsley, roughly chopped; 2 tbsp tomato purée; handful of celery leaves, roughly chopped; salt, to taste; 2 tomatoes, peeled with a vegetable peeler and finely chopped; 200 g (7 oz) barley; 175 ml (6 fl oz) olive oil; 1 tsp ground black pepper; 2 onions, peeled and very finely chopped

Tchicha

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This is an easy soup to whip up at any time and uses fairly basic ingredients.

Ingredients

1½ litres (2¾ pints) water
175 ml (6

Africa
Morocco
Fez
Vegan
Soup
Mediterranean
North Africa

Method

Heat the water in a saucepan over a medium heat. Add the olive oil, onion, tomato, salt and pepper. Bring to the boil then add the barley, tomato purée, parsley and celery leaves.
Cover and simmer for 30–40 minutes over a low-medium heat, or until the barley has softened.