Light Egg and Vegetable Soup with Barley
PakistaniWeight ManagementDesi eggsEasy
A light vegetable soup with barley and soft egg ribbons — warm, filling and high in fibre, with almost no oil.
Prep time10 min
Cook time18 min
Total time28 min
Servings2
Ingredients
- 2 eggs, beaten
- 1/4 cup barley (jau), soaked 30 minutes
- 1 carrot, diced
- 1/2 cup cabbage, chopped
- 1 small onion, chopped
- 1/2 tsp salt
- A pinch of black pepper
- 4 cups water
- 1 tsp oil
- Fresh coriander for garnish
Method
- Heat oil in a pan and cook the onion for 2 minutes until soft.
- Add the barley, carrot, cabbage, salt and water. Cover and simmer for 15 minutes until the barley is tender.
- Drizzle in the beaten egg while stirring gently.
- Cook for 2 more minutes until the egg ribbons are set.
- Season with black pepper, garnish with coriander and serve hot.
Nutrition — estimated per serving
Calories (estimate)190 kcal
Protein (estimate)11 g
Fat (estimate)5 g
Carbs (estimate)18 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Soak the barley first so it cooks quickly and evenly. Food safety: cook the egg until fully set. Allergens: contains egg and gluten (barley). Substitute: use brown rice instead of barley, or add a handful of spinach at the end. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.