Winter vegetable soup with pearl barley
(2)
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.
miche
5 people made this
Ingredients
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
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Place potatoes, pumpkin, leek, fennel, sage and stock cube in a pressure cooker. Cover with water.
- 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.
- Take pressure cooker off the heat and release the steam. With an immersion blender, puree the vegetables until smooth.
- 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.
