Starters, Salads, Soups/Soups

Barley Coco Apple Soup

Name: Barley Coco Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings
Ingredients: 1 apple (cut into very small cubes); 2 cups coconut milk; 1 cup pearl barley; 1 teaspoon fresh ginger (finely chopped); 2 tablespoons fresh coriander leaves (finely chopped); 1 teaspoon white pepper; 1 teaspoon salt; 1 tablespoon coconut oil; Dash of dried thyme (optional) (original: Dash of dried thyme (optional)); Dash of cayenne pepper (optional) (original: Dash of cayenne pepper (optional)); Physalis fruits for garnish (original: Physalis fruits for garnish)

Por Dada Shivananda

This is actually sort of an experimental dish that had some exceptional results. One time, there was some old barley cereal in the kitchen drawer. I decided to add half a can of coconut milk, some leftover mustard greens, some apples, and ginger. The physalis was just sitting there on my table, getting bored, and so it went diving into the soup as well. Voila! Magically great Barley Apple Coconut Soup appears.

I'm really glad that the Physalis could join the party in my soup that day. It added brightness to the dish, cutting through the creaminess of the coconut and balancing the flavors. The Lantern fruit, Physalis, also known as the Cape Gooseberry or Ground-cherry, is a small round orange-yellowish berry.

It's a sweet-sour, tangy fruit with tiny, edible white seeds. In India, this fruit is celebrated as a natural wonder, sometimes referred to as Ashwagandha, and is prized for its antioxidant properties and its ability to boost energy, concentration, and reduce stress levels.

It also regulates blood sugar levels and can reduce cortisol levels. While this is an experimental dish, it's actually really good! Follow the recipe below to learn how to make this beautiful dish.

A creative, hearty soup that blends pearl barley, crisp apple cubes, and creamy coconut milk with a hint of ginger, finished with a tangy garnish of physalis fruits.