1 quart low-sodium vegetable broth
1 cup spinach, washed, shredded
1 tablespoon tomato paste
1 teaspoon Celtic salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 teaspoons ground coriander
Pour the vegetable broth into a heavy saucepan over high heat. Bring to a boil. Stir in the spinach, tomato paste, salt, and a few grindings of black pepper. Reduce heat and simmer, covered, for about 20 minutes or until soup is thick and smooth. Heat the olive oil in a small skillet, add the garlic and coriander, and sauté until the garlic is lightly browned. Add the garlic mixture to the soup and simmer, uncovered, for 2 to 3 minutes. Serve hot.
Yield: 6 servings
Adapted from a recipe found on RecipeLand.com
Look for the term unpearled on a box of barley grain or flour. This means that the barley is unprocessed and high in fiber. In contrast, the barley that is labeled “Scotch” or “pearled” has been processed and is not nearly as beneficial.