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Easy Peasy Cioxseed (Gluten Free Barley) Soup
A recipe for a gluten-free "barley" soup that doesn't take 3 hours to make!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Terradon Iler
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1
TBSP
Coconut Oil
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1
CUP
Chopped Fennel bulb
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1
CUP
Chopped Carrots
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1
CUP
Chopped Celery
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6
CUPS
Vegetable Broth
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1
CUP
Coixseed
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1
can Coconut milk
optional if you want low fat
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Heat the oil over medium heat. Add the fennel, carrots, celery and sauté until the fennel is tender and almost transparent. Pour in the broth and add the coixseed and stir. Bring to the bowl, then reduce the heat to low.
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Cover and simmer until the Job's tears are tender, about 50 minutes.
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Stir in coconut milk.
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Season with any salt, pepper, paprika, berbere spice or a pinch of cayenne your senses may delight in!
You can use any nut milk you choose.
I think adding sautéed mushrooms at the end would be heavenly.
You could serve this over steamed veggies, any other grain you like or serve on its own.
Because it is so thick, it substitutes well as a gravy over roasted sweet potato slices or fries.