Pearl Barley Soup
Mar 09, 2024 01:28 PM
This is a recipe for a Pearl Barley Soup filled with lots of vegetables that’s clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice.
It’s also great base recipe to make your own soup. Follow my cooking method and broth flavourings, then mix and match your vegetables to suit your cravings – or fridge contents!
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 onion , finely diced
- 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm / 0.4" cubes
- 2 celery stems , chopped into 1cm / 0.4″ cubes
- 2 small or 1 medium rutabaga, peeled, chopped into 1cm / 0.4" cubes (~200g)
- 150g / 5 oz white mushrooms , cut in 4 (larger ones cut into 6 or 8)
- 2 garlic cloves , finely minced
- 1/2 tsp fresh thyme , chopped (or 1/4 tsp dried)
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 2 fresh bay leaves (or 1 dried)
- 1 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 cup pearl barley , NOT hulled barley
- 1.75 litres / quarts vegetable stock , preferably homemade else low sodium store bought
- 1 cup fresh parsley leaves
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
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