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Leek, pea and pearl barley soup recipe

Leek, pea and pearl barley soup recipe

99 ratings

A gorgeous soup that's packed with plant points, try sweet leeks and carrots married with chunky pearl barley grain in this clean and hearty soup recipe. Ladle into big bowls and serve with a side of bread, if you like. See method

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 332 calories / serving

Ingredients

  • 40g butter
  • 1 leek, split lengthwise, finely sliced, washed and drained
  • 1 small carrot, peeled and finely diced
  • 100g pearl barley, soaked in water overnight
  • 125g frozen peas
  • 1.4l vegetable stock
  • 1 bay leaf
  • 1 sprig thyme
  • salt
  • pepper
  • ½ wholemeal sandwich loaf, sliced
  • a few thyme leaves, to garnish
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1395kj
    332kcal     17%

  • Fat

    12g 17%

  • Saturates

    6g 31%

  • Sugars

    5g 5%

  • Salt

    4g 67%

of the reference intake
Carbohydrate 49.4g Protein 9.6g Fibre 11g

Method

  1. Melt the butter in a large, heavy-based saucepan set over a medium heat. Sweat the leek and carrot for 6-7 minutes, stirring occasionally, until starting to soften. Add the pearl barley and stir well to coat in the vegetables and butter. Cook for 1 minute, then cover with stock and bring to the boil.
  2. Add the thyme sprig and the bay leaf. Reduce to a simmer and cook gently for 20-25 minutes until the pearl barley is soft and tender. Stir in the peas and cook for a further 2-3 minutes.
  3. Adjust the seasoning if necessary, then discard the bay leaf and thyme sprig. Ladle into soup bowls and garnish each with some thyme leaves. Serve with the bread layered on a side plate.

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