This Vegetarian Pearl Barley Soup is delicious, nutritious and nourishing. I know it isn't quite winter yet but this morning it sure felt like it.
This soup is great for colder days and it feels like a real hug in a bowl.
Vegetarian Pearl Barley Soup
This Vegetarian Pearl Barley Soup is inexpensive, packed full of vegetables and is incredibly nourishing and tasty.
The Barley adds a chewy texture that makes this soup super hearty.
A big bowl of steaming hot soup filled with your favourite vegetables and grains screams cosy.
As the pearl barley simmers with the vegetables, it thickens the broth and gives it a creamy texture which i just love.
Eat it with crusty bread with a little butter.
This is a Soup that we had on a Naturopathy Course that I was on and I have adapted it over the years to suit our taste.
Check out this meat version that I made for the blog a couple of years ago.
Nutrition
The recipe is incredibly simple and extremely healthy.
It contains lots of fiber from the lentils and barley, antioxidants from the garlic, as well as vitamins and minerals from the other vegetables.
Ingredients in Pearl Barley Soup
Here’s what goes in this Veggie Pearl Barley Soup:
- Pearl barley – Pearl Barley has a earthy, nutty flavour and chewy texture.
- Vegetable stock – Use a good quality stock to make for the most flavourful soup.
- Dry Herbs, Garlic, Ginger and Ground Spice – Cumin, Fennel, Ground Coriander, Thyme, Garlic, Ginger, Salt makes a really tasty soup.
- Veggies - Onions, Carrots, Potatoes, Celery and Mushrooms. You can add any Veg that you like! Just remember to adjust cooking times.
How to make Pearl Barley Soup
Rinse the Barley, then drain.
Heat the oil then add the vegetables. Saute for 5 minutes.
Add Bay Leaves, Cumin, Thyme, Fennel, Garlic, Ginger, Salt and Pepper. Cook until fragrant.
Add Barley and Stock. Simmer 40 minutes.
How to store Pearl Barley Soup
The Barley continues to absorb the stock as it rests so you may need to top it up but it does keep well in an airtight in the fridge for 3 days.
Can it be frozen?
This is a soup that freezes well, and you can reheat it in the microwave or gently in a pot on the stove. It is great for food prep too because you can make a large quantity, refrigerate leftovers and enjoy over the course of a few days, or you could freeze individual portions to take into work to heat up for a workday lunch.
More Soup Recipes:
Creamy Chicken, Orzo and Mushroom Soup
Serve with:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Vegetarian Pearl Barley Soup
Ingredients
- 200 g Pearl Barley rinsed
- 2 tablespoon Olive Oil extra virgin
- 1 Onion diced
- 1 large Carrot peeled and diced
- 2 sticks Celery diced
- 150 g Mushrooms white, sliced
- 2 small Potatoes peeled and cubed
- 1 tablespoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- ½ teaspoon Dry Thyme
- 2 Bay Leaves
- 4 cloves Garlic crushed
- 1 tablespoon Ginger Paste Optional
- 1 ¾ litre Vegetable Stock
- Salt and Pepper
Instructions
- Rinse the Barley, then drain.
- Heat the oil then add the Onion, Carrot, Celery, Mushrooms and Potatoes. Saute on medium low for 5 minutes.
- Add Cumin, Fennel, Thyme, Fennel, Bay Leaves, Garlic, Ginger. Cook for 2 - 3 minutes over low heat.
- Add Barley and Stock. Simmer for 40 minutes. Season to taste.
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