Add barley to a large pot and rinse very well a few times. Drain the water. If you want you can also soak it for 4 to 8 hours. Soaking helps barley cook faster and is great for digestion.

Pour oil to a pot and heat it. Add ginger and garlic. Saute for 30 to 60 seconds until aromatic. Then stir in the red chilli flakes.

Add barley, potatoes and pour water or broth. Simmer until barley is tender and soft. Soaked barley cooks under 20 minutes. Unsoaked grains take longer.

Next time to add in curry powder, tomato puree, carrot, peas, sweet corn and French beans.

Stir and continue to simmer until the vegetables become tender.

Add salt and taste test. If you want you can add more curry powder for flavor. Barley soup thickens upon cooling. If it is too thick for your liking pour more broth or water and simmer a little longer.

Stir in the fresh herbs - coriander or parsley.

Let cool down and serve barley soup. We prefer a dash of lemon juice and crushed black pepper. You may add them if you like.