Irish Vegetable Soup
A hearty, homestyle Irish soup with seasonal vegetables, pearl barley, and fresh thyme that warms you up and fills you up.
Ingredients
- pearl barley50 g
- olive oil30 ml
- onion1 pcs
- leek1 pcs
- carrot2 pcs
- celery2 stalks
- fresh thyme1 tbsp
- vegetable broth1200 ml
- parsley10 g
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Rinse the pearl barley in a sieve under cold running water.
In a large pot, heat the olive oil over medium heat. Add the onion, leek, carrot, celery stalks, and thyme leaves; sauté for 4–5 minutes, until the vegetables soften slightly and begin to turn lightly golden. Season with salt and black pepper.
Pour in the vegetable stock and add the rinsed pearl barley. Bring to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, until the barley and vegetables are tender but still hold their shape.
Stir in the finely chopped parsley, turn off the heat, and let the soup sit covered for 5 minutes.
Ladle the hot soup into bowls and serve immediately.
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