Winter calls for warm, hearty meals that nourish both the body and soul, and this barley soup fits the bill perfectly. This barley soup is a nourishing and comforting meal that’s perfect for those seeking a wholesome yet light meal. Packed with nutritious barley, vegetables, and a rich, flavourful broth, it’s an ideal choice for lunch or dinner, especially on cooler days when you crave warmth and sustenance.
Barley is a great source of fibre, which supports digestive health, while also being rich in essential vitamins and minerals. This soup is particularly beneficial for anyone looking to manage cholesterol or support heart health. It’s also a great option for those following a plant-based or vegetarian diet, as it provides a satisfying and protein-packed alternative to meat-heavy dishes.

This soup serves four. It’s especially great for individuals on a wellness journey. Whether you're in need of a comforting dish after a long day, or you're prepping a wholesome meal for the week, this barley soup is a versatile, delicious, and easy-to-make option.

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• 04
  serves
• 285
  calories
• 10
  minutes
• 3/10
  simplicity

Easy Steps

01

Heat the oil in a large pot over medium heat.

02

Add the minced ginger and garlic, sautéing for 30 to 60 seconds until aromatic.

03

Stir in the red chilli flakes and cook for another 20 seconds.

04

Add the barley to the pot, then pour in the water or vegetable broth. Bring to a simmer.

05

Cook the barley for about 25–30 minutes, or until it becomes tender and soft.

06

Stir in the curry powder, tomato puree, diced carrot, peas, sweet corn, and French beans. Continue to simmer until the vegetables are tender, about 10–15 minutes.

07

Add salt to taste, adjusting seasoning as needed.

08

Stir in the chopped fresh coriander or parsley, along with lemon juice and crushed black pepper.

09

Serve the soup warm. Enjoy!

Ingredients List

• 2 tbsp oil (vegetable or olive oil)
• 1 tbsp fresh ginger, minced
• 1 tbsp garlic, minced
• 1 tsp red chilli flakes (adjust to your spice preference)
• 1 cup barley
• 4 cups water or vegetable broth
• 1 tbsp curry powder
• 2 tbsp tomato puree
• 1 carrot, peeled and diced
• 1/2 cup peas (frozen or fresh)
• 1/2 cup sweet corn (frozen or fresh)
• 1/2 cup French beans, chopped
• Salt to taste
• 1/4 cup fresh coriander or parsley, chopped
• 1 tbsp lemon juice
• 1/2 tsp crushed black pepper

 

Nutritive Value

• Carbohydrates:55g
• Protein:8g
• Fat:9g
• Fibre:10g