Roasted Barley and Potato Soup with Tibetan Spices

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Hearty roasted barley and potato soup infused with aromatic Tibetan spices for a nourishing, warming meal. This Asian soup recipe (vegetarian), ready in about 70 minutes, pairs pearl barley, potatoes, and vegetable broth for a weeknight-friendly dinner. Each serving lands at about 250 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup pearl barley
• 2 medium potatoes, peeled and diced into 1/2-inch cubes
• 6 cups vegetable broth
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tsp cumin seeds
• 1/2 tsp dried red chili flakes
• 1 tsp coriander powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Rinse 3/4 cup pearl barley and dry roast it in a large pot over medium heat for 5 minutes until fragrant and lightly toasted.
2. Step 2: Heat 2 tbsp vegetable oil in the same pot, add 1 tsp cumin seeds, and let them sizzle for 30 seconds.
3. Step 3: Add 1 medium chopped onion, 3 minced garlic cloves, and 1 tbsp minced ginger; sauté for 5 minutes until golden and aromatic.
4. Step 4: Stir in 1 tsp coriander powder, 1/2 tsp dried red chili flakes, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute.
5. Step 5: Add the toasted pearl barley, 6 cups vegetable broth, and 2 medium peeled diced potatoes; bring to a boil.
6. Step 6: Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until barley and potatoes are tender and soup thickens.
7. Step 7: Adjust seasoning if needed, garnish with 2 tbsp chopped fresh cilantro, and serve hot.