Light Coconut Cream Broccoli and Barley Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 2 cups cooked barley
• 1 can light coconut cream
• 1 head of broccoli, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

Directions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, turmeric, and coriander and cook for 1 minute, stirring frequently.
4. Add the vegetable broth, barley, coconut cream, and broccoli and bring to a boil.
5. Reduce the heat and simmer for 15 minutes, stirring occasionally.
6. Season with salt and pepper and stir in the cilantro.
7. Serve hot.

Interesting Facts

• Barley is a whole grain that is high in fiber and a good source of B vitamins.
• Broccoli is a cruciferous vegetable that is a good source of vitamins C and K.
• Coconut cream is a dairy-free alternative to cream that adds a delicious flavor to soups.