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‘Winter Cure’ Kale, Barley & Root Vegetable Soup

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: Serves 3-4 1x
  • Category: Soup
  • Method: One Pot
  • Cuisine: British


This easy, naturally vegan vegetable soup is basically a wintertime hug in a bowl.


  • 50g (1.8 oz) Pearl Barley 
  • 1.2 Litres (2 Pints) Vegetable Stock (I like to use 1 Kallo Stock Cube here)
  • 2 Leeks, sliced
  • 1 Baking Potato, cubed
  • 350g (1.5 cups) Swede (Rutabaga), cubed 
  • 100g (3.5 oz) Green Kale, shredded 
  • 1 Small Bunch Flat Leaf Parsley, chopped
  • Sea Salt
  • Freshly Ground Black Pepper


  1. Bring the stock and the pearl barley to the boil in a large pan (I swear by Le Creuset, I know they are pricy, but one will last you for years) and reduce the heat to simmer, covered for half an hour. Meanwhile, prepare your vegetables.
  2. Add the potato, swede or other root vegetables and leeks and cook, still covered for another 10 minutes.
  3. Add the kale and the parsley, and season to taste. Cover and cook for another 5 minutes, check the seasoning and serve.