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“This is a light and easy to digest soup full of nutrients. Same recipe can be used to prepare soup with silver beets or nettle.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat up the ghee and add the mustard and ajwain seeds.
  2. When you hear the seeds pop add the chopped spinach, garlic and carrot.
  3. Cook for about 5 minutes and add the coriander, chili and black pepper powder. Stir well and cook for another 2-3 minutes.
  4. Add the warm water, barley and the salt. Let the soup boil for half an hour.
  5. When serving add a big tablespoon of yogurt to each bowl.

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