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-inspired soup recipe (vegetarian), ready in about 70 minutes, pairs pearl barley, potatoes, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, peeled and diced into 1/2-inch cubes potatoes
• 6 cups vegetable broth
• 1 medium, chopped onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 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, chopped fresh cilantro

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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.