Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 leeks (white and light green parts), sliced
- 2 carrots, diced
- 2 parsnips, diced
- 2 medium potatoes, cubed
- 1 cup pearl barley, rinsed
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried sage
- Β½ tsp salt
- ΒΌ tsp black pepper
- Β½ cup frozen green peas
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sautΓ© until fragrant (3 min).
- Add leeks, carrots, parsnips, and potatoes. Cook 5β7 minutes, stirring occasionally.
- Stir in barley, broth, thyme, sage, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
- Add peas and simmer 5 more minutes until peas are heated through.
- Stir in fresh parsley. Adjust seasoning and serve warm.
Notes
- For extra richness, stir in a splash of cream or coconut milk at the end.
- Make it gluten-free by swapping barley for quinoa or millet.
- Store leftovers up to 4 days in the fridge or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop cooking
- Cuisine: Fantasy-inspired British
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1Β½ cups
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
