Vegetable and Barley Soup with Sauerkraut
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
1⁄2 cup pearl barley, uncooked
1 onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
2 red potatoes, cubed
1⁄4 cauliflower, cut into small florets
2 tbsp olive oil
1 tbsp thyme, fresh, chopped
1⁄4 tsp turmeric
1⁄2 tsp salt
1⁄2 tsp pepper
1 lemon, zested and juiced
1⁄2 cup white cabbage sauerkraut
1.5 l vegetable stock, more if needed
parsley, chopped, to serve
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
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
What can I use instead of sauerkraut if I don't have any?
How can I make this soup more filling?
Is it possible to make this soup in advance and store it?
Rate this recipe
Notes
1
