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, and 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 and 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, and 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.

Print Recipe

Barely Coco Apple Soup

Serves: 4- 5 bowls
Cooking Time: 30 mins

Ingredients

  • 1 apple cut into very small cubes
  • 2 cup coconut milk
  • 1 cup pearl barley
  • 1 tsp fresh ginger, finely chopped
  • 2 tbsp fresh coriander leaves, finely chopped
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tbsp coconut oil
  • Dash of dried thyme (optional)
  • Dash of cayenne pepper (optional)

Instructions

1

In a pot wash and boil the barley cereal in 3 cups of water. While it is getting cooked prepare the rest of the ingredients.

2

In a saucepan over medium heat add coconut oil and sauté thyme, ginger, and apples for 2-3 minutes. Keep the apples almost raw or half-cooked.

3

The water will be almost be absorbed by barley leave a slightly watery consistency, add in coconut milk stir the mixture allow it to simmer for one minute, and remove from heat.

4

Add the sauteed apple, ginger, and coriander leaves.

5

Garnish with Physalis fruits to give a tangy flavor to the soup.

6

Notes

Physalis is also known in some parts as Cape Gooseberry or Ground cherry

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