Barley Coco Apple Soup

Name: Barley Coco Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 bowls
Cuisine: Fusion
Ingredients: 1 apple, cut into very small cubes; 2 cups coconut milk; 1 cup pearl barley; 1 teaspoon fresh ginger, finely chopped; 2 tablespoons fresh coriander leaves, finely chopped; 1 teaspoon white pepper; 1 teaspoon salt; 1 tablespoon coconut oil; Dash of dried thyme (optional); Dash of cayenne pepper (optional); Physalis fruits for garnish

This is actually sort of an experimental dish that had some exceptional results. One time, there was some old barley cereal in the kitchen drawer. I decided to add half a can of coconut milk, some leftover mustard greens, some apples, and ginger. The physalis was just sitting there on my table, getting bored, and so it went diving into the soup as well. Voila! Magically great Barley Apple Coconut Soup appears.

I’m really glad that the Physalis could join the party in my soup that day. It added brightness to the dish, cutting through the creaminess of the coconut and balancing the flavors. The Lantern fruit, Physalis, also known as the Cape Gooseberry or Ground-cherry, is a small round orange-yellowish berry.

It’s a sweet-sour, tangy fruit with tiny, edible white seeds. In India, this fruit is celebrated as a natural wonder, sometimes referred to as Ashwagandha, and is prized for its antioxidant properties and its ability to boost energy, concentration, and reduce stress levels.

It also regulates blood sugar levels and can reduce cortisol levels. While this is an experimental dish, it’s actually really good! Follow the recipe below to learn how to make this beautiful dish.

Print Recipe

Barley Coco Apple Soup

Soup – Fusion

Serves: 5 bowls

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

A creative, hearty soup that blends pearl barley, crisp apple cubes, and creamy coconut milk with a hint of ginger, finished with a tangy garnish of physalis fruits.

Ingredients

1 apple, cut into very small cubes

2 cups coconut milk

1 cup pearl barley

1 teaspoon fresh ginger, finely chopped

2 tablespoons fresh coriander leaves, finely chopped

1 teaspoon white pepper

1 teaspoon salt

1 tablespoon coconut oil

Dash of dried thyme (optional)

Dash of cayenne pepper (optional)

Physalis fruits for garnish

Instructions

1

In a large pot, rinse and boil the pearl barley in 3 cups of water until most of the water is absorbed, leaving a slightly watery consistency.

2

In a saucepan over medium heat, warm the coconut oil and sauté the dash of dried thyme, fresh ginger, and apple cubes for 2-3 minutes, ensuring the apples remain mostly crisp.

3

Once the barley is cooked, add the coconut milk along with white pepper, salt, and a dash of cayenne pepper (if using); allow the mixture to simmer for one minute before removing from heat.

4

Gently mix in the fresh coriander leaves along with the sautéed apple and ginger.

5

Finally, garnish the soup with physalis fruits to enhance its tangy flavor.

Nutrition

368.0 Calories

77.0g Carbohydrates

0.0mg Cholesterol

10.8g Fat

7.0g Fiber

12.0g Protein

460.0mg Sodium

0.0g Trans fat

Notes

Physalis, also known as Cape Gooseberry or Ground Cherry, adds brightness and tanginess to the soup.

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Barley Coco Apple Soup