Indian Spiced Lemon Barley Turkey Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 Tbsp olive oil
  • 1 large onion, grated or finely chopped
  • 5 garlic cloves, minced
  • Salt and black pepper
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • Juice of a small lemon
  • Strips of lemon zest, from the small lemon*
  • 8 cups turkey stock or chicken stock
  • 1 cup barley (more barley will yield a thicker soup)
  • 2 cups chopped leftover turkey (or chicken)
  • ¼ cup chopped FRESH parsley
  • ¼ cup chopped FRESH cilantro (can sub with more parsley, but the cilantro is AWESOME)
  • *Use a vegetable peeler to peel strips of zest from a lemon. Use a sharp knife to scrape out and discard any of the white pith that still remains on the inside of the zest strips.
  1. Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. Add the grated onion and cook until the onion is translucent, about 3 minutes. Stir in the chopped garlic and cook another minute, then mix in the turmeric, cumin, ground ginger and a generous pinch of salt.
  2. Squeeze in the lemon juice and add the turkey stock and add the strips of lemon zest. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes (or according to package directions…I used quick barley that I had on hand so it was more like 15 minutes)
  3. When the barley is cooked through, add the chopped turkey, the parsley and cilantro, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes. Remove the lemon zest strips before serving - It helps to count them as you add them to the pot!
Recipe by Daily Rebecca at