Winter vegetable soup with pearl barley

    40 min

    This hearty soup with potato, leek, butternut squash and fennel is made very quickly in a pressure cooker. I like to add pearl barley to make it more substantial.

    5 people made this

    Serves: 5 

    • 200g potatoes, peeled and diced
    • 200g butternut squash or pumpkin, peeled and diced
    • 1 leek, sliced
    • 1 fennel bulb, diced
    • 2 sage leaves
    • 1 vegetable stock cube
    • 200g pearl barley, soaked
    • salt, to taste
    • extra virgin olive oil and Parmesan, to serve

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place potatoes, pumpkin, leek, fennel, sage and stock cube in a pressure cooker. Cover with water.
    2. Seal the cooker and heat until pressure is reached; reduce heat and simmer for 15 to 17 minutes. Meanwhile, boil the barley in salted water until done, about 20 minutes; drain.
    3. Take pressure cooker off the heat and release the steam. With an immersion blender, puree the vegetables until smooth.
    4. Add the barley and simmer a few more minutes to warm through. Season to taste with salt and serve with a drizzle of olive oil and grated Parmesan.

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