Toasted Barley, Cabbage and Curried Ginger Soup by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1 cup barley
• 3-5 tablespoons olive or vegetable oil, divided
• 3u20444 cup finely diced white, Spanish or sweet onion
• 3u20444 cup finely diced celery (2-3 stalks)
• 3u20444 cup small dice carrots (2-4 pieces, depending on size)
• 3 cups diced cabbage (about 10-12 ounces cabbage or 1u20442 small head)
• 2-3 cloves peeled garlic, finely chopped
• 1-inch piece fresh ginger, peeled and finely chopped or grated
• 1 1u20442 - 2 teaspoons curry powder
• 1u20442 teaspoon ground cumin
• 1u20442 teaspoon ground coriander (optional)
• Kosher salt and fresh ground black pepper to taste
• 1 each 15/16-ounce canned tomatoes (I like the fire roasted, diced canned tomatoes)
• 4-5 cups chicken stock and/or water
• 1u20442 cup heavy cream
• 2-3 teaspoons fresh lemon or lime juice
• Optional: a few fresh mint leaves