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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.


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