Cream of Vegetable Soup with Pearl Barley

    Cream of Vegetable Soup with Pearl Barley

    Be the 1st to save!
    40min


    Be the first to make this!

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

    Ingredients
    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

    Directions
    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate