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Vegetable soup recipe

Vegetable soup recipe

95 ratings

You really can't beat a bowl of steaming veg-packed soup – perfect for warming you through on a chilly day. This simple homemade vegetable soup recipe is crammed with hearty pearl barley, carrots, celery, tomatoes, spinach, and topped with a dollop of pesto for a zesty finish. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 260 calories / serving
  • Freezable
  • Vegetarian
  • Dairy-free


  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, finely chopped
  • 2 sticks celery, diced
  • 1 tbsp picked thyme leaves
  • 80g pearl barley
  • 1 vegetable stock cube, made up to 900ml
  • 100g broccoli florets, finely sliced
  • 1 tomato, diced
  • handful baby spinach leaves, chopped
  • 4 tbsp pesto with fresh basil
  • extra virgin olive oil
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    3g 13%
  • Sugars

    6g 7%
  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 25.4g Protein 4.9g Fibre 3.7g


  1. Heat the olive oil in a large nonstick saucepan. Add the onion and cook until softened. Next add the carrot, garlic and celery and cook for 5 minutes.
  2. Add the thyme leaves, pearl barley and vegetable stock and simmer for 25 minutes, or until the barley is tender. Add the broccoli and tomatoes, and cook for a further 5 minutes. Season to taste.
  3. To serve, stir through the spinach. Ladle into bowls and spoon some pesto over each one. Drizzle some extra virgin olive oil over each one and serve.

See more Vegetable soup recipes

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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