Melon and Barley Soup

This is to follow-up on our 'Melon Seeds' post. The Melon and Barley soup that I developed this evening.

These ingredients were enough for two large soup bowls.

Half a melon
Dried roasted melon seeds from a whole melon
2 tbs of pearl barley
1 tbs of honey
2 tbs of ground linseed, sunflower and pumpkin seeds.
2 tbs of bread crumbs (your own made)
2 tbs of coconut
2 tps of Malaysian Satay mix
1 piece of crystallised ginger or fresh ginger.
1 egg
3 tbs of corn
Black pepper to taste

First cut off the skin of the melon, then cut into pieces. Boil in a medium pan of hot water with the rest of the melon. Once boiled, then simmer for about 15 minutes. Once cooked, remove the melon with skin, it was only required for making the stock for the soup. Then add the barley, honey and malaysian satay spice mix. Linseed, breadcrumbs and melon seeds. You could ground the melon seeds, but I like different textures in soups so I just put straight in. You will start to see it thicken up, cook for another 15-20 minutes. Add some more water, keep the soup nice and fluid.

Add the ginger, coconut and corn, black pepper.  Cook for another 5-10 minutes. Then mix up an egg and put it in the soup. Stir, taste, stir. Soup should be ready. Delicious! Barley goes well with melon, and it has a very refreshing taste. This is a good soup for the nervous and immune system, a great soup for summer and new mums and anyone with HPB. So I dedicate this soup to the new baby boy that has arrived for William and Catherine, the nation is overjoyed. Well done Catherine he arrived safely on the 22nd, Master number of the divine feminine.

Pearl barley for wisdom, and melon that is big but gentle.

1. http://lotusfeet22.blogspot.co.uk/2013/07/melon-seeds.html