The Best Vegtable Barley Soup Ever

It’s been a while now that soup for dinner became one of my best habits since I have adopted almost 100 % vegan lifestyle. I enjoy it so so much that I literally prepare a weekly menu of the soups we are going to eat each week. This week we have a vegetable barley soup.  This particular soup is one of my favorites since my kids are totally in love with it! It is sometimes hard to get kids to eat soups, but this one is always a winner. As always, very basic ingredients and so easy to prepare. The flavor and texture are amazing!!! If you find it hard to grate the veggies by hand you may want to use a food processor with the grating disc.   Other than that, you’ll find yourself wanting to make this soup again and again. Just letting you know!



2 Tbsp grapeseed or olive oil

1-2 onions, chopped

1 tbsp coconut sugar

1 big zucchini, grated

1 sweet potato, grated

2-3 carrots, peeled and grated

½ cup barley, washed (or soaked if possible)

1 tsp turmeric

salt and pepper to taste

Fresh dill or parsley



1).  Place oil in a soup pot and start sautéing the onions. Once golden, add the sugar and mix until dissolves.

2). Add all the grated vegetables. Mix occasionally for about 5-7 minutes.

3). Add spices, mix for a minute. Add lots of water, bring to a boil and add the barley.

4). Lower the heat, cook for about 45 minutes or until barley is nice and soft. Add fresh dill, adjust salt and pepper and serve.



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