This is a proper winter soup, steady, filling, and warming from the inside out. Pearl barley gives body and comfort, while root vegetables provide gentle sweetness and depth.
It is the kind of soup that simmers quietly, improves as it cooks, and feels reassuring on cold days.
Recipe Information
Serves: 4
Preparation time: 15 minutes
Cooking time: 50 minutes
Equipment: Large saucepan, wooden spoon
Ingredients
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1 tablespoon vegetable oil
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1 medium onion, peeled and finely chopped
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1 carrot, peeled and diced
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1 parsnip, peeled and diced
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1 small swede, peeled and diced
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1 clove garlic, peeled and finely chopped
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100 g pearl barley
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1 litre vegetable stock
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Salt, to taste
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Black pepper, to taste
Step-by-Step Method
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Warm the vegetable oil in a large saucepan over a medium-low heat. Add the onion and cook gently for 6 to 8 minutes until soft and lightly golden.
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Add the carrot, parsnip, and swede. Stir well and cook for 5 minutes, allowing the vegetables to warm through and begin to soften.
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Add the garlic and stir for 30 seconds, just until fragrant.
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Tip in the pearl barley and stir to coat it in the vegetables.
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Pour in the vegetable stock and bring the soup to a gentle simmer. Reduce the heat, cover, and cook for 40 to 45 minutes, stirring occasionally, until the barley is tender and the soup has thickened naturally.
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Season gradually with salt and black pepper, tasting carefully.
Practical Tips
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Stir the soup from time to time to stop the barley settling at the bottom.
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If the soup thickens too much as it cooks, add a little extra hot water or stock.
Serving Suggestions
Serve hot with thick slices of buttered bread or toast. This soup is particularly satisfying as a main meal on cold evenings.
Storage and Reheating
Allow the soup to cool completely before storing. Keep refrigerated for up to 3 days. Reheat gently on the hob, adding a splash of water if needed. This soup freezes well for up to 3 months.
