Mushroom, Barley & White Bean Soup
Method
Brown the mushrooms: Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and cook for 5–6 minutes without stirring too frequently, allowing them to develop deep golden edges.
Build the soup: Add the leek and carrot and cook for another 4–5 minutes until softened. Stir in the garlic, thyme and smoked paprika and cook for 30 seconds until fragrant.
Simmer: Add the cannellini beans and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 18–20 minutes, allowing the vegetables to become tender and the flavours to develop.
Add the barley: Stir in the cooked barley and simmer for another 4–5 minutes. Add the lemon juice and zest and season with salt and black pepper.
Finish: Ladle into four bowls and top with fresh parsley and pumpkin seeds. Add a small drizzle of extra virgin olive oil and serve warm.
Vegan option: Naturally vegan — no substitutions needed. For additional protein, add 60 g shelled edamame per serving or increase the cannellini beans by 100 g. Earthy mushrooms, nutty barley and creamy white beans make this a deeply satisfying comfort soup. Browning the mushrooms first adds rich savoury flavour, while lemon, thyme and fresh parsley keep the hearty combination surprisingly bright.
Nutrition Facts
Per serving
