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Vegetable and Pearl Barley Soup






100g white onion – finely chopped

4 garlic cloves – peeled and finely sliced

125g carrots – washed and medium diced

1 fennel – washed, medium diced, then washed again

6 celery sticks – washed and medium diced

6 sprigs of thyme

200g pearl barley – washed

2 courgettes – washed,quartered, seeds removed and medium diced

100g cavolo nero – washed, stalk removed and roughly chopped

2 litres vegetable stock - (see recipe for a homemade stock on the recipe page)

½ bunch parsley leaves – washed and finely sliced

Sea salt

Cracked white pepper


1. Heat a deep based pan with a touch of olive oil then add the onions, garlic, carrots, fennel, celery and thyme. Stir and cook until slightly translucent.

2. Next, add the barley and cook for a further 2-3 mins before adding the stock.

3. Leave to simmer for 20 mins, stirring occasionally (you may need to add a little extra stock at any stage of this process).

4. Have a taste of the soup, the barley should be just cooked, then add the courgettes and cavolo nero and cook for a further 4 mins before adding the parsley. Stir the soup and season to taste.

5. Spoon a generous ladle into a serving bowl and enjoy!