This Plant-Based Root Vegetable and Barley Soup is great to make when you’ve got left over root vegetables. I used parsnips, carrots, sweet potatoes, turnip and celeriac with the barley. Make sure you rinse the barley until the water runs clear before adding to the pot.

I served it with red cabbage and whole grain bread and a fruit salad. Perfect for lunch or as a light supper!

Plant-Based Root Vegetable and Barley Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6


  • Large stock pot
  • Wooden spoon
  • Soup bowls
  • Ladle
  • Measuring jug
  • Sharp paring knives


  • 1 kg root vegetables I used sweet potato, carrot, parsnip, turnip and celeriac
  • 1 onion finely chopped
  • 2 sticks celery chopped
  • 1.5 litre bouillon/stock
  • 150 g pearl barley rinsed until the water runs clear
  • freshly ground black pepper
  • pinch of Maldon Sea Salt


  • Put all the vegetables in a pot with 3 cm of water and cook until soft – about 5-7 minutes. Add more water if necessary.
  • Add the stock and barley to the pot and stir. Bring to the boil then turn down and simmer for 30-35 minutes – until the root vegetables are cooked.
  • Taste, then if needed, add the freshly ground black pepper and add a pinch of Maldon sea salt.
  • Serve with brown bread and a salad.

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