Packed with wholesome veggies, hearty barley, and tangy sauerkraut, this soup is a nourishing meal perfect for any weeknight. Easy to make and full of flavour, this soup brings comfort and health to your table every time. We've used carrot, cauliflower and potato in this recipe, but it is an adaptable recipe so feel comfortable to use other vegetables like leeks and sweet potato. If you don't have barley, you can replace with brown rice or even brown lentils.
Ingredients 16
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Method 6
Cook your . Bring a large saucepan of salted water to the boil. Add the barley, reduce the heat and simmer for 20-25 minutes until the grains are cooked but retain their shape. Strain and set aside.
Finely dice the , and , then finely chop the . Cube the and cut the into small florets, keeping the stem attached.
In a large saucepan, heat the over medium heat and saute , and with and for 10-12 minutes until soft and sweet. Zest the directly into the pot, add the , herbs and and cook for another few minutes, stirring often.
Add and to the pot and mix well, cooking for 5 minutes or so. Add the and gently simmer with the lid on for about 20 minutes or until potatoes are tender but not falling apart. Add the and simmer for another 5 minutes.
Add then , , more and and gently mix. Taste and adjust seasoning if needed. More pepper is always good!
Serve the soup into warmed bowls and sprinkle with chopped herbs if using and a drizzle of extra virgin and extra .
Helpful tips
Notes
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