Cream of Vegetable Soup with Pearl Barley

Cream of Vegetable Soup with Pearl Barley

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This beautiful smooth soup is made with pureed potatoes, pumpkin, leek and fennel with pearl barley to make it more substantial.


Serves: 5 

  • 200g potatoes, peeled and diced
  • 200g pumpkin, peeled and diced
  • 1 leek, sliced
  • 1 fennel bulb, diced
  • 2 sage leaves
  • 1 stock cube
  • 200g pearl barley, soaked
  • salt, to taste
  • extra virgin olive oil and Parmesan, to serve

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. In a pressure cooker, place potatoes, pumpkin, leek, fennel, sage and stock cube. Cover with water.
  2. Seal the cooker and heat. When pressure is reached, reduce heat and simmer 15-17 minutes. Meanwhile, boil the barley in salted water until done, about 20 minutes. Drain.
  3. Take pressure cooker off the heat and release the steam. With an immersion blender, puree the vegetables. If it is too liquid, simmer a few minutes uncovered to reduce.
  4. Add the barley and simmer a few more minutes. Adjust salt if necessary. Serve, drizzled with olive oil and sprinkled with Parmesan.

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