Nice to have but not necessary- measuring cups and spoons (if not, just estimate)
- a garlic press (if not, mince the garlic with a knife)
The vegetable soup recipe6 cups/1.5 L vegetable stock
1 cup/250 mL pot barley, presoaked
3 cups/750 mL diced carrots
1 cup/250 mL diced potato
1/2 cup/125 mL chopped onion
2 cloves garlic, pressed
1 tomato, chopped
1/2 cup/125 mL pesto
1/3 cup/75 mL nutritional yeast
1 Tbsp/15 mL tamari
1 Tbsp/15 mL lemon juice
salt
pepper
Put the stock and the barley in a large saucepan that has a lid.
Bring to a boil.
Add the carrots, potato, onion, garlic and tomato.
Cover, reduce heat, and simmer until the barley is chewy but tender (about 30 minutes).
Add the pesto, nutritional yeast, tamari, lemon juice and salt and pepper to taste.
Heat until the soup is warmed through.
Substitutions- Use soy sauce instead of tamari.
- Use freshly squeezed lemon juice instead of bottled.
Ideas for making this recipe your own
- What other vegetables could you add? Just about anything would taste great in this soup! How about adding some leafy greens like spinach?
- Use your own homemade
vegetable stock.
- Use your own homemade pesto.
Tips
- Don't confuse nutritional yeast with brewer's yeast - or baking yeast! It is a completely different thing.
- Wondering what to do with the rest of your packet of nutritional yeast after you have made your soup? I like sprinkling nutritional yeast on popcorn! Or you can use it on pasta in place of parmesan cheese.
- Soak the barley overnight, or for at least six hours.
- Although pearl barley cooks faster than pot barley, I don't use it because it is highly processed and much less nutritious. (Quick barley is pearl barley that has been steamed and dried. It cooks even faster - but again, it is missing most of the goodness of barley.)
Menu suggestionServe this dish with
- a loaf of sourdough bread with butter
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