Coral Tree Cafe's Vegetable Soup - 26g Carbs, 6g Fiber, 8g Sugar
From: Los Angeles Times - By Noelle Carter
Note: Adapted from Coral Tree Cafe in Los Angeles
Dear SOS: I have never been able to find a vegetable soup that comes
close to Coral Tree Cafe's. I know they must have a secret ingredient
in there that gives it that extra something special! With fall approaching
(and hopefully cooler temperatures), I would love to make this soup at
home. - Emily Baker, Santa Monica
Dear Emily: Coral Tree Cafe was happy to share its vegetable soup
recipe, which we've adapted below. Enjoy!
Total time: 1 hour
Servings: 10
2 Tbsp oil
2 cups carrots, diced
2 cups onions, diced
1/2 cup red bell pepper, diced
1 1/2 tsp fresh thyme, chopped
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups marinara sauce
2 cups quartered mushrooms
2 cups zucchini, diced
Salt and pepper
1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the
oil, then add the carrots, onions, bell pepper, thyme and barley. Cook,
stirring occasionally, until the vegetables are golden-brown, about
18 minutes, taking care that the barley does not burn.
2. Stir in the vegetable broth and marinara. Cover and bring to a boil
over high heat, then reduce the heat to a gentle simmer.
3. Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms
and zucchini, and season to taste with salt and pepper (amount of seasoning
needed will vary depending on the vegetable broth and marinara used). Cover
and continue to simmer until the mushrooms and zucchini are just tender, 4
to 6 minutes.
4. Remove from heat, thin if desired, and season again to taste, and serve.
This makes about 2 1/2 quarts of soup.
Servings: 10
Nutrition per Servings:
155 Calories, 4g Fat, 1g Saturated Fat, 1mg Cholesterol,
4g Protein, 26g Carbs, 6g Fiber, 8g Sugar, 365mg Sodium
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