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A bowl of Winter Vegetable Soup with Barley and Parmesan on a wooden tray with slices of bread on the tray also.

Winter Vegetable and Pearl Barley Soup

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Simmering
  • Cuisine: English


This homemade vegetable soup recipe is filled with chunky vegetables, pearl barley, kale and Parmesan. Warming, hearty and full of flavour! 


  • 1 tablespoon olive oil
  • 75 grams pearl barley
  • 2 leeks, outer leaves removed then sliced
  • 1 parsnip, peeled and diced
  • 2 turnips, peeled and diced
  • 1/4 celeriac, peeled and diced
  • 180 millilitres white wine
  • 2 bay leaves
  • 1.5 litres boiled water
  • 25 grams Parmesan cheese
  • 2 handfuls kale
  • 1 teaspoon ground black pepper 
  • Salt to taste


  1. Boil a kettle. Rinse the pearl barley in a sieve until the water runs clear. Add to a saucepan with enough boiled water to cover the barley, then boil for 10 minutes. 
  2. In a separate saucepan or casserole pot, heat the olive oil to a medium heat. Saute the sliced leeks for 3-4 minutes until softened, but not coloured. 
  3. Add the parsnip, turnip and celeriac to the pan and cook for 1-2 minutes. 
  4. Pour the wine into the pan and cook for 5 minutes until the liquid is reduced by half. Add the bay leaves. 
  5. Drain the pearl barley and discard the cooking water, then add it to the vegetable pot with 1.5 litres of boiling water. Allow the mixture to simmer for 30 minutes. 
  6. After 30 minutes add in the kale and cook for a further 10 minutes.
  7. Test the pearl barley and vegetables to make sure they are cooked through. Stir in the Parmesan cheese and black pepper. 
  8. Once everything is incorporated taste the broth and add salt as required. 
  9. Serve in bowls with thick slices of buttered bread. Enjoy!

Keywords: Winter Soup, Pearl Barley Soup, Winter Vegetable Soup, Vegetable Broth, Vegetable Soup

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