Vegetable broth soup

This soup recipe is for a vegetable soup, often called a vegetable broth.  If looking for vegetable recipes, this veggie soup recipe will be ideal.

Mise en place

  1. Make the stock.
  2. Wash, peel and rewash all the vegetables.
  3. Finely shred the savoy cabbage.
  4. Cut the remaining vegetables into fine julienne.
  5. Chop the parsley.
  6. Wash the barley under running water before placing into a small saucepan.  Cover with cold water, bring to the boil, turn down the heat and simmer for about 1 hour, adding extra water if necessary.  Pour the barley into a fine strainer and refresh under cold running water.


  1. Place the barley into a large, heavy-bottomed saucepan then pour in the stock and bring to the boil.
  2. Add all the vegetables except the cabbage, then turn down the heat and simmer for about 15 minutes.
  3. Add the cabbage and simmer for another 5 minutes before seasoning to taste.
  4. Ladle the vegetable soup into warmed soup bowls, then garnish with lots of chopped parsley.
  5. Serve the vegetable soup with chunks of warm crusty bread.

Vegetable broth – hints and tips

When cooking a pulse such as barley, always leave the seasoning to last.

As with any soup, this is best served with chunks of warm crusty bread.

Vegetable broth

Prep Time: 30 mins
Cook Time: 40 mins
Yields: 4


  • 50g carrots
  • 50g leeks
  • 50g celery
  • 50g swede
  • 50g turnip
  • 40g pearly barley
  • 50g savoy cabbage
  • 900ml vegetable or chicken stock
  • Sea salt and freshly milled pepper to taste
  • Chopped parsley to garnish


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