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Recipe

Safta Helen’s Barley Soup

5
Mins
Prep time
35
Mins
Cook time
4
Serves

Safta Helen shares her family recipe for a traditional barley soup that's perfect for using up any sad-looking vegetables!

Bread & Grains
Vegetables
Vegetarian
Safta Helen’s Barley Soup

Safta Helen’s barley soup is an easy use it up recipe that transforms wilting vegetables into a classic hearty soup. It’s perfect for when your crisper is full of floppy vegetables and you need a clever way to avoid food waste. It’s so easy to chop up whatever veggies need eating and simmer with barley, turning them into a nourishing bowl! This recipe is also endlessly flexible as you can swap the vegetables for whatever you have like pumpkin, zucchini, or sweet potato. It’s a fun way to try out new flavour combinations. So, when you’re facing vegetables that need using, give Safta Helen’s barley soup a try!

Need

Any vegetables you have. Helen uses: 1 leek, 1 parsnip, 1 celery, 1 carrot, 1 potato 5 mushrooms and 1/4 cauliflower
1 cup barley (rinsed)
3 garlic cloves
3 tbsp oil
2 cups vege stock
Salt and pepper to taste

How

  1. Chop all vegetables into large chunks.
  2. Heat oil in a large saucepan over medium heat and cook garlic and celery, stirring until softened.
  3. Add the remaining chopped vegetables into the pot and sauté for 5 minutes.
  4. Add mushrooms, stock and barley. Bring to a boil and cook on medium-high for 25 minutes.
  5. Season with salt and pepper and serve!
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