Swede and Pearl Barley Soup

Serves 6

About this recipe

When you buy a whole swede, often you’re left with a huge amount left over. Well this dish solves the issue for you!

Packing in over 4 types of vegetables plus wholegrain pearl barley, this wintery dish is more the texture of chowder but  it is perfect comfort food and one to store in lunch boxes for work the next day. Garnish with pine nuts, parsley and sundried tomato to round off the punchy flavours.

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  • 1 tbsp Olive oil 
  • 1 White onion, thinly chopped (roughly 100g) 
  • 2 Cloves garlic, crushed 
  • 2 Carrots, diced into roughly 1cm chunks (roughly 150g) 
  • 1 Small bulb of fennel, diced into 1 chunks (roughly 150g) 
  • 1 Swede, diced into 1cm chunks (roughly 1kg)  
  • 2 Bay leaves 
  • 2 tsp Dried oregano 
  • 3 Sprigs of thyme
  • 1 tbsp Apple cider vinegar 
  • 200g Pearl barley 
  • 1000ml Vegetable stock (add 500ml initially and add some or all of the remaining stock if required)
  • Salt and pepper

To Serve

  • Large bunch of fresh parsley, chopped (25g)
  • 50g Pine nuts (optional) 
  • 8 Sundried tomatoes, chopped (dry or from the jar - if using dried soak in some boiling water)

Set a large pan on medium heat and add the olive oil, onion, garlic, carrot, fennel and swede.

Cook for 5-10 minutes until vegetables begin to soften and the onions are translucent. 

Add in the pearl barley, bay leaves, oregano, thyme, vinegar, salt and pepper and 500ml vegetable stock. 

Bring to the boil, before reducing the heat to a gentle simmer and cover with a lid. Cook down for around 40 minutes, adding more stock if needed, until the pearl barley and vegetables are tender, but still have a little bite. 

Garnish with some fresh parsley, chopped sundried tomatoes, pine nuts and a drizzle of olive oil.

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Soup, Dairy Free, Vegan, Vegetarian

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