Vegetable & Barley Soup

Serves 4


When the temperature starts to drop, you'll want a good selection of delicious, nourishing & simple-to-make soup recipes to keep you warm & cosy. This one ticks all the boxes.


1 onion, finely diced


1 carrot, finely diced


1 stick celery, finely diced


1-2 cloves garlic, minced


1 medium zucchini, diced


2 bay leaves


1 x 400 g tin diced tomatoes


1 cup pearl barley


1.5L vegetable stock (or water + vegetable stock powder


Few sprigs fresh thyme, plus extra for garnishing


What to do:

Bring a large pot to a medium heat and add the onions. Saute until they just begin to colour and catch on the bottom of the pan. Deglaze with a splash of water.


Add the carrot, celery and garlic, and continue to saute, deglazing as needed, for about 5 minutes.


Add the zucchini and the bay leaves, and saute for a few minutes longer.


Add the tomatoes, the barley and the vegetable stock. Stir through, then add the thyme.


Cover and bring to the boil. Reduce the heat to a gentle simmer, then cover and cook for 30-45 minutes, or until the barley is soft and plump.


Serve garnished with extra thyme and a some crusty sourdough bread.