Leek, pea and pearl barley soup recipe
Created by The Tesco Recipes team
A gorgeous soup that's packed with plant points, try sweet leeks and carrots married with chunky pearl barley grain in this clean and hearty soup recipe. Ladle into big bowls and serve with a side of bread, if you like.
See method- Serves 4
- 20 mins to prepare and 40 mins to cook
- 332 calories / serving
Ingredients
- 40g butter
- 1 leek, split lengthwise, finely sliced, washed and drained
- 1 small carrot, peeled and finely diced
- 100g pearl barley, soaked in water overnight
- 125g frozen peas
- 1.4l vegetable stock
- 1 bay leaf
- 1 sprig thyme
- salt
- pepper
- ½ wholemeal sandwich loaf, sliced
- a few thyme leaves, to garnish
Each serving contains
- Energy
- 1395kJ 332.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 4.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 49.4gProtein 9.6gFibre 11.0g
Method
- Melt the butter in a large, heavy-based saucepan set over a medium heat. Sweat theleekandcarrotfor 6-7 minutes, stirring occasionally, until starting to soften. Add the pearl barley and stir well to coat in the vegetables and butter. Cook for 1 minute, then cover with stock and bring to the boil.
- Add thethymesprig and the bay leaf. Reduce to a simmer and cook gently for 20-25 minutes until the pearl barley is soft and tender. Stir in thepeasand cook for a further 2-3 minutes.
- Adjust the seasoning if necessary, then discard the bay leaf and thyme sprig. Ladle into soup bowls and garnish each with some thyme leaves. Serve with the bread layered on a side plate.
