RECIPE – Barley Pumpkin Kale Soup

Happy November! Instead of throwing away your Halloween pumpkin, recycle it by whipping up a batch of homemade vegan Barley Pumpkin Kale Soup. The best part? Most of the ingredients in this simple (yet delicious) recipe are probably already in your kitchen. This is a great, healthy alternative to most canned soups you would find at the store and we think it tastes better too.  Enjoy!

Barley Pumpkin Kale Soup

2 tbsp olive oil
1 leek, trimmed and sliced
1 carrot, chopped
8 oz. peeled pumpkin, chopped
8 oz. brown mushrooms, sliced
2 medium potatoes, chopped
2 quarts vegetable stock
1 cup pearl or pot barley
1/4 tsp ground white pepper
2  tbsp tamari or dark soy sauce
1 lb. kale, finely shredded
2 scallions, thinly sliced on the angle (optional)
1 tsp sesame oil

Instructions:
Saute leeks in olive oil then combine all ingredients in pot and allow them to simmer for about an hour, or until pumpkin and barley are cooked through.

Serves 4

Have leftovers?  Freeze individual portions in Tupperware or plastic sandwich bags to save them for another time!

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One thought on “RECIPE – Barley Pumpkin Kale Soup

  1. That orchid that grew and rteotepd itself is an Epidendrum, the roots search for water and it found it’s nourishment in another pot the new baby is called a Keiki, or Kiki, it’s a Hawaiian term for baby .now another question on the bottom plant there is two tiny bumps in the picture are they part of the plant or are they brown and removable by squishing it if they do kind of squish and come off thats brown SCALE they are parasites and suck nutrients of the plant get rid of them by spraying or am I just seeing something that is not there or maybe another little growth starting..??

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