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Leek, pea and pearl barley soup recipe

Leek, pea and pearl barley soup recipe

79 ratings

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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