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.

Ingredients – 4 portions

  • Carrots: 50g
  • Leek: 50g
  • Celery: 50g
  • Swede: 50g
  • Turnip: 50g
  • Savoy cabbage: 50g
  • Pearly barley: 40g
  • 900ml vegetable / chicken stock
  • Sea salt / pepper to taste
  • Parsley to garnish

Getting everything ready

  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.

Watch a vegetable broth soup being made

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