Pearl Barley and Vegetable Minestrone soup

This vegan plant-based pearl barley and vegetable minestrone soup is very healthy and scrumptious.

Pearl Barley and Vegetable Minestrone soup

Recipe by Purium TeamCourse: MainDifficulty: Easy


Prep time


Cooking time




  • Zucchini 1 cut into 1 cm dice

  • Carrot 1 peeled, cut into 1 cm dice

  • Celery sticks 2 cut into 1 cm dice

  • Brown onion 1 cut into 1 cm dice

  • Garlic 2 cloves, crushed

  • Diced tomatoes 2 cans (400g each)

  • Kale ½ bunch shredded

  • Pearl barley 1/3 cup

  • Smoked paprika 2 teaspoons

  • Salt and pepper to taste

  • Vegetable stock 2 cups

  • Borlotti beans 1 can (400g), rinsed and drained

  • Olive oil 1 tablespoon

  • Flat-leaf parsley shredded, for serving


  • In a large saucepan, heat oil over high heat.
  • Add zucchini, carrot, celery, onion, and garlic to the hot oil and cook for 5 minutes or until onion softens.
  • Stir in paprika, tomatoes, vegetable stock, and barley, and bring it to a boil.
  • Reduce heat to medium-low and cook for 30 minutes or until barley is tender.
  • Add in kale and stir until kale wilts.
  • Season with salt and pepper.
  • Divide soup among 4 bowls, sprinkle with parsley and serve.

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