Recipe can be found @ Zesty South Indian Kitchen
What you need
Pearl barley: ¼ cup
Green split peas: ¼ cup
Zucchini: ¼ cup (chopped into bite size)
Carrot: 1 no (chopped into bite size)
Mushroom: 3 no (chopped into bite size)
Tomato: 2 no (chopped into bite size)
Onion: ½ cup ( chopped finely)
Ginger garlic paste: 1 teaspoon
Olive oil: 1 ½ tablespoon
Chili powder: ½ teaspoon
Black pepper: 1/2 teaspoon
Garam masala: ½ teaspoon
Heavy cream: 1 tablespoon
Grated Parmesan cheese: 1 tablespoon
Salt: ½ teaspoon or to taste
Dried parsley:1 teaspoon ( if you have fresh in hand use that)
Water: 3 ½ cup (Use vegetable broth if you have in your hand)
How I made
In a pressure cooker, add washed green peas, pearl barley, chopped zucchini, carrot and corn cob with 3 cups of water, ¼ teaspoon salt and pepper and cook for 5 whistles for about 35 minutes. Switch off the flame and set aside.
In a skillet heat olive oil and add onion and fry for 3 minutes or onion slightly change the color then add mushroom and fry for another 3 minutes or until both onion and mushroom fried well. To this add ginger garlic paste and fry for 2 minutes to remove its raw smell. Then add chopped tomato and cook until it become soft and it took about 3 minutes. To this add parsley, chili powder and garam masala and fry for 1 minute and then add cooked green peas- barley-zucchini- carrot- corn mixture, salt and rest of water and bring to a boil. Add heavy cream and let it simmer for a minute.
Remove from fire and set aside. When you are ready to serve add grated Parmesan cheese and serve.
Enjoy this healthy creamy soup.