Everyday rituals – you come back from work, you are hungry, you grab whatever it’s easiest. In my case it is usually a sandwich. I love bread and making a sandwich is an easiest way of feeding myself or anybody else, but let’s be real, it’s not always the best way.
I know we can pack the sandwich with veggies, but somehow my sandwich always end up on cheesy side rather than healthy side.
During summer I try to fix that issues with a salad. A salad and sandwich don’t sound that bad, but during the winter I needed something that will either shut up my internal craving for a sandwich or will fill me in with some veggies that I will feel justified to have a tiny cheese toast.
This is how I started making soups.
This soup is super simple and it’s perfect for days when you just need a hug, or at least a warm, thick bowl of soup.
Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi
- 1.6 litres water
- 200g pearl barley
- 1 tsp salt
- 60g unsalted butter
- 2 medium onions, finely chopped
- 1½ tsp dried mint
- 20g fresh mint, chopped
- 400g Greek yoghurt
- 2 medium eggs, beaten
- salt and black pepper
- 10g flat-leaf parsley, chopped
- 3 whole spring onions, thinly sliced