Vegetable Barley Soup
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!
Click on the stars to leave a vote!
Servings :
Calories : 198kcal
Ingredients
- 1 tbsp olive oil
- 1 onion minced
- 2 carrots cubed
- 1 cup (100 g) celeriac cubed
- 1 small leek sliced
- 50 g (40 g) sun-dried tomatoes finely sliced
- ⅜ cup (80 g) pearl barley
- 1 bay leaf
- 4 cups (1 L) vegetable broth
- ⅜ cup (100 ml) light cream
- salt & pepper to taste
- some chives chopped
Instructions
- Heat olive oil in a large pot. Add onion, carrots, celeriac, and leek, sauté for 5 minutes.
- Add pearl barley and sun-dried tomatoes, sauté 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.
Recommended Products
Nutrition
Calories: 198kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1056mg | Potassium: 732mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5744IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 3mg