Enjoy a bowl of this hearty Vegetable Barley Soup recipe that is rich in flavor and texture! Loaded with colorful vegetables and pearled barley, perfect for a chilly day!
Iโm super excited to share a heart-warming recipe perfect for those chilly days or when you just need a little comfort in a bowl โ my homemade Vegetable Barley Soup! It’s like a warm hug from the inside out.
A traditional Swiss recipe straight from the Alps! Swiss Barley soup, we call it Bรผndner Gerstensuppe in Switzerland, is a hearty recipe, both warming and satisfying!
Why You Will Love This Recipe
This soup is not just a feast for your taste buds; it’s packed with nutrients too. Barley is a fantastic grain that’s often overlooked. It’s chewy, filling, and brimming with fiber โ perfect for keeping you satisfied. Plus, the medley of fresh vegetables in this soup makes it a rainbow of vitamins and flavors!
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This soup is fabulous on its own, but feel free to serve it with a crusty piece of bread or a sprinkle of Parmesan cheese on top. It’s all about making it your own.
Ingredients
See recipe card for quantities.
Visual Step-by-Step Guide
To ensure success on your first attempt, I’ve created a visual guide with step-by-step pictures, especially helpful for beginner cooks.
- Heat olive oil in a large pot. Add onion, carrots, celeriac, and leek, sautรฉ for 5 minutes.
- Add pearl barley and sun-dried tomatoes, sautรฉ for another minute. Add bay leaf, a good pinch of salt and pepper.
- Deglaze with vegetable broth, bring to a boil, and let simmer covered on low heat for 30 minutes.
- Stir in cream and season to taste with salt and pepper.
- Serve in bowls and garnish with chopped chives.
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Variations
- Vegan Barley Soup: Easily make it vegan by substituting the cream with a dairy-free alternative like soy or oat cream, or omit it altogether.
- Gluten-Free Barley Soup: For gluten intolerant people, replace barley with buckwheat.
- Vegetables: Feel free to vary according to the season. Asparagus, zucchini, or green beans in spring/summer; root vegetables like parsnips, cabbage, or pumpkin in winter.
- Cheese: A bit of grated cheese adds a creamy consistency.
FAQs
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๐ Recipe
Vegetable Barley Soup
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Ingredients
- 1 tbsp olive oil
- 1 onion minced
- 2 carrots cubed
- 1 cup celeriac cubed
- 1 small leek sliced
- 50 g sun-dried tomatoes finely sliced
- โ cup pearl barley
- 1 bay leaf
- 4 cups vegetable broth
- โ cup light cream
- salt & pepper to taste
- some chives chopped
Instructions
- Heat olive oil in a large pot. Add onion, carrots, celeriac, and leek, sautรฉ for 5 minutes.
- Add pearl barley and sun-dried tomatoes, sautรฉ for another minute. Add bay leaf, a good pinch of salt and pepper.
- Deglaze with vegetable broth, bring to a boil, and let simmer covered on low heat for 30 minutes.
- Stir in cream and season to taste with salt and pepper.
- Serve in bowls and garnish with chopped chives.
Notes
- Vegan: Substitute cream with a plant-based alternative or omit it.
- Gluten-Free: Use buckwheat instead of pearl barley.
- Leftovers can be stored for 3 days in an airtight container in the refrigerator.
- Reheat: Heat with a splash of water in a pot or in the microwave.
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