Barley soup with carrots, peas and smoked mackerel

Name: Barley soup with carrots, peas and smoked mackerel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 1 TABLESPOON Sunflower oil; 1,5 l Vegetable broth; 250 g Pearl barley; 3 (approx. 300 g) Carrots; 4 (approx. 400 g) smoked mackerel fillets; 3 Stem(s) Parsley; 150 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground cumin

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
1 TABLESPOON Sunflower oil
1,5 l Vegetable broth
250 g Pearl barley
3 (approx. 300 g) Carrots
4 (approx. 400 g) smoked mackerel fillets
3 Stem(s) Parsley
150 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground cumin

Directions

1
Peel and chop the onions. Heat the oil in a frying pan. Fry the onions in it until they are transparent. Pour in broth. Add the barley and cook on medium heat for about 25 minutes.
2
In the meantime, clean and peel the carrots and cut them into diagonal slices. Add the carrots to the barley about 10 minutes before the end of the cooking time. Remove the skin of the mackerel and cut the fillets into large pieces. Wash parsley, shake dry.
3
Pluck off leaves and chop finely.
4
Add the frozen peas to the stew about 3 minutes before the end of the cooking time and finish cooking. Add about 2/3 parsley to the soup. Season to taste with salt, pepper and cumin. Arrange the soup, carefully fold in the mackerel pieces and sprinkle with the remaining parsley.