Green Barley Soup 50g

On our farm, we strive throughout the year to “produce” as little waste as possible, as we know how long the journey is from seed to harvest. We carefully gather vegetables, wild herbs and use or store them as we go, some in jars, some dried in our low-temperature dryers (below 40°C). A little oregano is added to the mixture, which greatly enriches the taste of the prepared soup.

This time we've prepared a colourful vegetable soup base. Powder of Lunga di Napoli pumpkin, kale and Brussels sprout, tomato peel powder, wild garlic powder. All these vegetables have a very low glycaemic index, so after consuming them, we'll still feel full of energy and not quickly tired. Preparation is simple, as we only need hot water, salt and pepper, and other spices as desired. Today, we quickly heated a clove of garlic in a few drops of olive oil, removed it, added the contents of the jar and poured in 1.5 litres of water. Once everything boiled, we let it simmer for a few more minutes and the soup was ready. There are countless variations on this theme; we added some fresh sprouts and grated sheep's cheese on top. Instead of water, we can use good coconut milk, add a pinch of curry, and the aromas will transport us across the ocean. Finely chopped fresh parsley or celery also pair excellently. Sprinkle on top just before serving.

The packaging is ideal for travellers, as we can never have all these vegetables to hand, but we can take them with us in concentrated form. One kilogram of vegetables yields approximately 8 % of powder. Suitable for sailors, people who enjoy camping in tents or campervans, and motorcyclists who like to stop for a rest now and then and cook something for themselves. Saves space and time.