Easy Barley Soup

    Barley is often cooked with a meat stock, but this is my vegetarian version. It's delicious, very healthy and perfect for cold weather.

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    Serves: 6 

    • 8 cups water
    • 2 carrots, peeled and diced
    • 1 parsnip, peeled and diced
    • 1/2 small celery root (celeraic), peeled and diced
    • 4 medium potatoes, peeled and diced
    • 1 bunch parsley, chopped
    • 6 black peppercorns
    • 2 bay leaves
    • salt, to taste
    • 1 stock cube (optional)
    • 4 tablespoons barley

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Place the water in a saucepan with the carrots, parsnip, celeraic, potatoes and most of the parsley (keeping some to garnish).
    2. Add peppercorns, bay leaves and salt to taste. Add the stock cube, if using. Simmer approximately 20 minutes.
    3. Add barley and simmer until tender. Serve, garnished with extra parsley.

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