Go Back
+ servings
Two bowls of Scottish pearl barley vegetable soup one in front of the other with a chopping board with a knife and chopped leek on in the background.
Print

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
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 193kcal
Author Neil

Ingredients

  • 1 tbsp olive oil
  • 2 onions diced
  • 1 leek diced
  • 2 carrots peeled and diced
  • 300 g swede turnip, diced
  • 400 g can chopped tomatoes
  • 1 tbsp tomato paste
  • 1.5 litre vegetable stock
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 175 g pearl barley
  • Freshly ground salt and pepper

Instructions

  • 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.

Nutrition

Calories: 193kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 314mg | Potassium: 541mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3952IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 3mg