Zucchini barley soup

This recipe comes from Wieke Nelissen of the Amsterdam Kushi Institute, where I studied  in 2011-12. It´s perfect for the weather here which is getting pretty warm! You´ll need

2 medium zucchinis, chopped up

3 cups of water

1/3 cup barley

1/2 tsp salt

1/2 tablespoon oil (I used mirin instead, to stay oil-free, and kept the amount)

garnish (I used spring onion and a few matchsticks of young carrot)

a sprinkle of dashi (my addition, optional)

1 tablespoon kuzu diluted in cold water (optional)

First pressure cook the barley with one cup of water and a pinch of salt for 40 minutes. Meanwhile sautee the zucchini shortly (on oil or mirin), adding half a teaspoon of salt and then covering the zucchini with two cups of water. Let simmer until zucchini softens and then blend with a mixer. Add cooked barley. I also thickened the soup with about a tablespoon of kuzu starch diluted in a little cold water, and I sprinkled in maybe 1/4 of a little packet of dashi powder.

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Filed under Grain dishes, Recipes, Soups

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