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Leek, pea and pearl barley soup recipe

79 ratings

Ingredients

If you don't have any leeks, try using spring or white onions instead

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

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.
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.
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.