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Scottish Pearl Barley Vegetable Soup
Scottish pearl barley vegetable soup is delicious and filling. This thick, comforting and easy soup recipe is packed full of flavour and hearty goodness!
Course Appetizer, Lunch
Cuisine Scottish
Prep Time 25 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 6
Calories 193 kcal
Author Neil
1 tablespoon olive oil 2 onions diced 1 leek diced 2 carrots peeled and diced 300 g swede turnip, diced 400 g can chopped tomatoes 1 tablespoon tomato paste 1.5 litre vegetable stock 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon paprika 175 g pearl barley Freshly ground salt and pepper
Gently heat the olive oil in a large saucepan. Add the onion and leek and sauté for about 5 minutes until soft.
Add the carrot, swede, tinned tomatoes, tomato paste, stock and herbs. Bring to a boil and simmer for 30 minutes.
Add the pearl barley and cook for about 10 minutes or until soft.
Season to taste before serving.
Calories: 193 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 314 mg | Potassium: 541 mg | Fiber: 8 g | Sugar: 8 g | Vitamin A: 3952 IU | Vitamin C: 25 mg | Calcium: 80 mg | Iron: 3 mg