Autumn root vegetable & barley soup
This soup celebrates the rich, earthy flavours of autumn’s root vegetables and the gentle resilience of pearl barley. It’s hearty, nourishing and beautifully textured so it’s perfect for cooler days when you want something that feels like a meal rather than just a starter. The addition of barley makes it substantial, giving a satisfying chew and slow energy release.
- 2 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 parsnip, peeled and diced
- 1 small butternut pumpkin, peeled and cubed
- ½ cup pearl barley, rinsed
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 5 cups vegetable stock
- ½ cup water (as needed)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, to serve
- Heat the olive oil in a large pot over medium heat. Add onion and garlic and cook for 2–3 minutes until fragrant and softened.
- Add carrots, parsnip and pumpkin. Sauté for 5 minutes to develop flavour.
- Stir in pearl barley, thyme, smoked paprika and bay leaf. Mix well to combine.
- Pour in vegetable stock (and a little water if needed). Bring to a boil, then reduce heat and simmer gently for 35–40 minutes until vegetables are tender and the barley is cooked through.
- Season with salt and pepper. Remove bay leaf before serving.
- Spoon into bowls and finish with a scattering of fresh parsley.
Tip: Barley adds fibre and substance without heaviness. If you prefer a creamier texture, remove a cup of soup, blend it, and return it to the pot — no dairy needed.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
