Cozy mountain food anyone? This traditional Swiss soup is my kids favorite so naturally I had to recreate a plant-based version of it. Barley is not gluten-free but it’s a whole grain full of fiber and minerals so I’m happy to switch it up once in a while and if the kids love it it’s a win anyways!
Ingredients: (preferably organic)
- 1 tbsp avocado oil
- 1 carrot, peeled & diced very small
- ¼ celery root, peeled & diced very small
- ¼ leek, finely cut
- ⅔ cup pearl barley
- 4 cups vegetable broth
- ½ block smoked tofu, finely diced
- ½ cup oat creamer (I use Alpro)
- pink Himalayan salt, to taste,
- black pepper, to taste
- chives, for garnish
Directions:
01. In a large pot, heat up the avocado oil, add the carrot, celery and leek and sauté for five minutes until softened.
02. Add the barley and broth and simmer for about 20 minutes.
03. In a small frying pan, add a little more avocado oil and fry the smoked tofu until crispy.
04. When the barley is done, add oat creamer to the soup along with the fried tofu. Add salt and pepper to taste.
05. Serve in deep bowls, garnish with chives and serve with fresh sourdough bread.
