For a vegetarian option, omit the ground turkey and use vegetable stock in place of beef stock. Consider adding diced carrots and celery along with the onions and leeks for added depth of flavor. If you don't have Chinese rice wine, dry sherry can be used as a substitute. This soup is even better the next day, as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. A squeeze of fresh lemon juice just before serving can brighten the flavors even further.
Coriander, Barley, Leek Soup
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PREP TIME15 mins
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COOK TIME1 hrs 45 mins
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TOTAL TIME2 hrs
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SERVING10 People
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VIEWS31
Embrace the chill with this fortifying soup, where bright coriander cuts through the richness of beef stock, tender barley, and savory leeks. A comforting and deeply flavorful experience that only improves with time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol45 mg
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Fiber5 g
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Protein17 g
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Saturated Fat2 g
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Sodium154 mg
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Sugar6 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Begin by preparing the barley: In a medium saucepan, bring 3 cups of water to a rolling boil. Add the pearl barley, reduce the heat to low, cover, and simmer gently for 30 minutes, or until the barley is tender but still slightly chewy.
02
Step
7 mins
While the barley simmers, heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the chopped onions and leeks and sauté until softened and translucent, about 5-7 minutes.
03
Step
10 mins
Add the ground turkey to the pot, breaking it up with a spoon. Cook until browned, about 8-10 minutes, ensuring no pink remains.
04
Step
1 hrs
Pour the beef stock into the pot, scraping up any browned bits from the bottom. Stir in the cooked barley. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 1 hour, stirring occasionally to prevent sticking.
05
Step
10 mins
Stir in the Chinese rice wine and ground coriander. Continue to simmer for another 10 minutes to allow the flavors to meld.
06
StepSeason with freshly ground black pepper to taste before serving.
RECIPE REVIEWS
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Brianne Larkin
Jul 1, 2025My family loved this soup! Even my picky eater had a bowl.
Mose Kubhegmann
Jun 19, 2025I found that using chicken stock made the soup a little lighter in flavor. Both are great!
Annabell Macgyver
May 27, 2025This soup is so easy to make, and the flavors are incredible. A new favorite!
Brain Vonrueden
May 2, 2025Absolutely delicious! The coriander really makes this soup special.
Nelson Douglas
Mar 27, 2025I added a splash of soy sauce at the end for extra umami. So good!
Reagan Wisozkbraun
Feb 20, 2025I made this vegetarian with lentils, and it was fantastic! Thank you for a great recipe.