Mixed Vegetables, Legumes and Barley Soup

Mixed Vegetables, Legumes and Barley Soup

Even if it’s already Spring, in the last few days the evenings in London have been really cold and I have been coming home at night with a desire for something hot and comforting to be prepared quickly. This hearty soup has been my solution to lots of mid-week dinners and I hope you will enjoy its rustic taste and simplicity!

SERVES: 2 people


DIFFICULTY: 1 hat-01

Use this handy interactive list to keep track of the ingredients you still need for this recipe!


  • 1 litre and a glass of water
  • 1 good quality stock cube (I used the chicken one but you can use the vegetable as well!)
  • 2 small carrots
  • 2 courgettes
  • 70gr Waitrose quick cook barley mix (or a mix of barley, yellow lentils and green peas)
  • 40gr red lentils
  • 2 small onions
  • Salt
  • Ground black pepper
  • 40gr grated Parmesan cheese
  • Extra-virgin olive oil


  • 1 large pan
  • Sharp knife
  • Chopping board
  • Stick blender


  1. Fill your pan with one litre of water and let it boil
  2. Roughly cut the carrots, the courgettes and the onions and put them with the stock cube in your boiling water, along with a pinch of salt and some ground black pepper. Let them cook until completely soft (time will depend on how big you cut your vegetables, it took me 30 minutes)
  3. Once your vegetables are completely softened, remove your pan from the heat and make a soup by mashing the vegetables in the broth by using the stick blender. Taste the obtained vegetable cream and season accordingly with salt and pepper
  4. Place your pan back on a gentle heat, add the red lentils and let them cook for 10 minutes, then add the barley mix and let it cook for another 15 minutes, or until soft
  5. Serve boiling hot after dressing with shaved Parmesan cheese and a drizzle of extra-virgin olive oil.


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