### TranslatedIngredients: 1 cup Barley (seeds) - soaked for 2-6 hours,1 cup Broccoli - florets,1/4 cup Green peas (Matar) - fresh or frozen,1/4 cup Sweet corn,1/4 cup Green beans (French Beans) - chopped,1/2 cup Carrots (Gajjar) - thinly sliced in strips,1 cup Rocket leaves - or spinach leaves,2 Tomatoes - chopped,1 Onion - chopped,4 cloves Garlic - minced,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Basil leaves,1 teaspoon Fresh Thyme leaves,1 teaspoon Red Chilli flakes,Salt - to taste,Black pepper powder - to taste,2 teaspoons Corn flour,Water - as required,Sour cream - to serve ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Continental ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To prepare Broccoli Corn & Barley Soup Recipe, wash and soak pearl barley in 2 cups of water for 2 to 6 hours.Drain and place them in a saucepan with 2 cups of water and a dash of salt. Bring it to boil and then simmer and let it cook for 15 minutes.Once cooked drain the excess water and set it aside.In another saucepan, heat olive oil. Add minced garlic and onion and saute for 2-3 minutes until slightly brown in colour.Now add all the chopped vegetables except rocket leaves, tomatoes, salt, pepper, basil, thyme and chilli flakes. Stir and cook for a minute.Add in 4 cups of water and let it boil. Once boiled keep the heat on low to medium and cook for 15 minutes.Now add the drained pearl barley and rocket leaves. Stir and add cornstarch mixed with 2 tablespoons of water.Stir and let the soup thickened a little.Remove from heat. Season with more salt and pepper if desired.Serve Broccoli Corn & Barley Soup Recipe warm with a dollop of sour cream, pair it up with Cauliflower Chutney Grilled Sandwich or any sandwich of your choice.