Bulgur and Pearl Barley Soup with Corn (Vegan)

Soups are a frequent guest in our house. I cook them often, cook them differently, and often serve them at lunchtime.

Given that, in the daytime, you are not as hungry, I try to make my soups as light as possible, but nutritious at the same time.

Today, we’re going to make one of these.

Rich in fiber and protein, bulgur is very reminiscent of the millet already familiar to us, but without the peculiar smell. The pearl barley gives the necessary texture, coriander adds the unusual aroma, and the corn gives a tender, sweet taste.

Perfect! This thick soup will warm you during rainy weather and give a charge of vivacity for the rest of the day.

We will need: (3 servings)

3 cups (700 ml) vegetable broth or water

3 Tbsp. bulgur

2 Tbsp. pearl barley

1 carrot

3 cloves of garlic

1 stalk of celery

1/2 zucchini

1/3 cup (250 g) corn

1 tsp. coriander

Salt, black pepper

Pour the broth in a saucepan and add the cereals, then bring to a boil.

Cut the carrots, garlic, celery, and zucchini.

Pour the oil in the skillet and fry the vegetables.

Add the vegetables to the saucepan with the broth as well as coriander, salt, and pepper.

After some time, we add corn.

Cook until ready to eat.

Done! Bon appétit!