Roughly chop the onions and wash the carrots and celery sticks. Cut the carrots and celery sticks into large chunks.
Heat up a large pot and add the sunflower oil, onions, carrots and celery and cook for 15 minutes on low-medium heat until the onion is translucent and the kitchen starts to smell wonderful.
Now, wash and chop the savoy cabbage and rinse the barley.
After 15 minutes, add the cabbage, barley, bay leaves, dried oregano, stock cubes, salt and hot water and let the soup cook, covered with lid, for another 30 minutes on low-medium heat until the barley is chewy and cooked.Enjoy!
Notes
Once the soup is cooled down, it lasts well in the fridge for up to 3 days. To reheat, add a splash of water as the soup tends to thicken up quite a bit in the fridge.
Keyword soup
Nutrition Facts
Vegetable and Barley Soup
Amount Per Serving (620 g)
Calories 268Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 5g
Monounsaturated Fat 1.5g
Cholesterol 0mg0%
Sodium 450mg20%
Potassium 605mg17%
Carbohydrates 44.7g15%
Fiber 11g46%
Sugar 8g9%
Protein 7.1g14%
Vitamin A 10377IU208%
Vitamin C 29.2mg35%
Calcium 102mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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