Ingredient List:
3/4 cup Barley
10.5 oz of Kabocha squash
2 oz of Fennel
1 Bouillon cube
3/4 oz of Parsley
1 lemon
2.5 oz of Onion
1/2 oz of Pine Nuts
1/4 oz of Garlic
2 1/4 oz Roasted peppers
2 1/4 oz of Carrots
Step 1: Heat oven to 400 degrees. Peel and cube kabocha squash and drizzle with olive oil on a baking sheet. Roast for 18 minutes.
Step 2: Mince and chop garlic, pine nuts, fennel and parsley.
Step 3: Sautee carrots, onions and garlic in a pot with olive oil. Cook for 2-3 minutes. Add Barley and sautee for another minute. Add 3.5 cups of water and bring to a boil. Add the bouillon cube and roasted peppers. Reduce heat and cook for 30 minutes depending on the type of barley you have.
Step 4: In another pan heat olive oil and fennel for 3 minutes and add salt and pepper. Reduce heat and add 1/4 cup of water and cook 5 more minutes until liquid is gone. Remove from heat and add pine nuts, remaining garlic, zest a lemon, squeeze two lemon halves over and add an additional 2 tablespoons of olive oil.
Step 5: Add your soup to a bowl and top with caramelized fennel gremolata over the top and enjoy!
