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Barley Soup with Carrots and Parsley

2 servings


  • 2/3 cup water
  • 1/3 cup pearled barley
  • 2 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, chopped
  • 1 cup carrots
  • 2 cups vegetable stock
  • 1 2/3 cup plain yogurt containing probiotic bacteria
  • 2/3 cup fresh parsley, minced
  • Salt and pepper, to taste
  • 1/2 tsp black pepper, freshly ground


  • Bring water to a boil in a soup pot. Add barley and let simmer covered for about 25-30 minutes over low heat. Once water has evaporated, remove from heat and set aside
  • In a stock pot, cook onion in olive oil over medium heat for 4-5 minutes until soft. Add stock and carrots and bring to boil. Reduce to a simmer, cover, and cook for 20 minutes.
  • Add cooked barley and let simmer another minute or two. Remove from heat.
  • Stir in yoghurt and seasonings. Serve immediately.