Vegetable Broth Soup Recipe Video


Preparation Time15 MinCooking Time1 Hr 20 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Health IndexAverageServings4
DishMain Ingredient


 Carrots50 Gram
 Leeks50 Gram
 Celery50 Gram
 Swede50 Gram
 Turnip50 Gram
 Savoy cabbage50 Gram
 Pearly barley40 Gram
 Vegetable stock/Chicken stock900 Milliliter
 Sea salt2 Tablespoon (use as per taste)
 Pepper1 Tablespoon, freshly milled (use as per taste)
 Parsley2 Teaspoon (to garnish)

Nutrition Facts

Serving size

Calories 75 Calories from Fat 4

% Daily Value*

Total Fat 0.4 g0.61%

Saturated Fat 0.05 g0.24%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2798.2 mg116.6%

Total Carbohydrates 16 g5.3%

Dietary Fiber 4.8 g19.1%

Sugars 3 g

Protein 2 g4.2%

Vitamin A 53.8% Vitamin C 26%

Calcium 3.7% Iron 4.9%

*Based on a 2000 Calorie diet


1. Keep the vegetable stock ready.
2. Wash, peel and rewash all the vegetables.
3. Finely shred the savoy cabbage.
4. Cut the remaining vegetables into fine julienne.
5. Chop the parsley.
6. Wash the barley under running water and place into a small saucepan.
7. Cover with cold water, bring to the boil, turn down the heat and simmer for about 1 hour, adding extra water if necessary.
8. Pour the barley into a fine strainer and refresh under cold running water.
9. Weigh all the ingredients.

10. Place the barley into a large, heavy-bottomed saucepan.
11. Pour in the stock and bring to the boil.
12. Add all the vegetables except the cabbage.
13. Turn down the heat and simmer for about 15 minutes.
14. Add the cabbage and simmer for another 5 minutes.
15. Season to taste.
16. Ladle the vegetable soup into warmed soup bowls and garnish with lots of chopped parsley.

17. Serve the vegetable soup with chunks of warm crusty bread.