The GI Diet Guide
 

 
   
 

Carrot and Barley Soup

This heart warming soup is satisfyingly rich and creamy despite containing little fat. The key to this low GI soup recipe is the added barley which not only adds a delicious flavor but also reduces the GI. A fabulous recipe for all weight watchers.  
Recommended
  Nutritional Information
(per serving)
Calories: 131
Protein: 3g
Fat: 7g
- Saturated: 4g
- Cholesterol: 17mg
Carbohydrate: 16g
- Sugars: 3g
Fiber: 4g
Sodium: 1049mg

Spiced Apricot Turkey  

Ingredients

(Serves 4)
3 large carrots (approx 10oz/300g)
2 tablespoons/30g butter
½ cup/45g pearl barley
salt and pepper
a sprig of thyme
2½ cups/600ml vegetable stock
2 sticks of celery
           

1


Slice the carrots and fry on a low heat with the butter. Add the salt, pepper and thyme.
  Step 1

2

Step 1  
After a minute or two add the barley. I used about 2 large handfuls which was easier than weighing. Continue to gently fry the carrots and barley for about 10 minutes.

3


Add the vegetable stock, cover and simmer on a very low heat for 1 hour. I made the stock up from bouillon, but any vegetable stock cube or fresh stock can be used.
  Step 1

4


5 minutes before the cooking finishing cooking chop the celery and add it to the pan. When the 5 minutes are up put the whole lot in a blender or food processor and blend to a puree. Serve this low GI soup with a slice of whole grain bread.
 
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