Starters, Salads, Soups/ Soups

Barley Coco Apple Soup

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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 that is in my soup that day. It added some brightness to my dish, cutting through the creaminess of the coconut, balancing the flavors in it. 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 white soft seeds that are edible. This fruit is a natural wonder in India is called Ashwagandha, which is considered an ancient medicinal herb.  This fruit is very rich in antioxidants and has been used for thousands of years to increase one’s energy, concentration and decrease one’s stress levels.

It also regulates blood sugar levels and can also 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.

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