Vegetable Pumpkin & Barley Soup

I’m embarrassed to say how simple this soup is, but at the same time, I really want to scream and tell you that it is one of the best soups I’ve ever made! Why is it so simple? Because  I’m all about practicality. I work with what I have in the fridge, pantry, kitchen, and spices. You know how they say “less is more”?. So that’s what’s going on here. Basic vegetable, basic spices, and extraordinary results. We are not compromising on taste or health here, I can promise you that. So all I wanna say is that you really really have to try this comforting soup now.



  • 1-2 tbsp olive oil
  • 3 small-medium carrots, peeled
  • 2 zucchini, peeled
  • 2 celery stalks, washed
  • 1 onion, chopped
  • ½ red bell pepper, chopped
  • 3-4 cups big pumpkin chunks
  • 1/3 cup barley- soaked for a few hours (or just washed)
  • 2 cup spinach or kale
  • 5 tsp pink salt
  • ½ tsp black pepper
  • ½-1 tsp turmeric
  • 1-2 tbsp nutritional yeasts (optional)
  • About 12 cups water



1). Heat up oil in a big soup pot. Add the onions, sprinkle some salt and sauté on low- medium heat.

2). While onion is cooking, chop and slice the celery and carrots and pepper and add to the pot. Continue mixing until starting to get golden.

3). Sprinkle the turmeric, salt and pepper and stir for 30 seconds or so. Or until fragrant. Add the water and bring to a boil.

4). Peel and Clean the pumpkin from the seeds, wash and add to the pot along with the zucchini, squash, and barley.

5). Once soup is boiling, lower the heat and cook for about an hour until vegetables are soft and the barley is cooked through.

6). Add the spinach/kale, nutritional yests, adjust salt and pepper and serve. Cook for 5 minutes more and serve.


Watch how to make this soup and don’t forget to subscribe!








  1. Sherri says:

    It does not say in the ingredients how much pumpkin to use.

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