Zucchini & Pearl Barley Soup

Creamy zucchini soup is so divine; the combination of the smoothness from the zucchini, onion, and cilantro, with the crunchiness of the pearl barley, create a whole meal. It is filling and satisfying, yet a very elegant soup that's easy to make. Nice to serve in a mug, with a fresh sliced baguette and vegan almond feta cheese-(check the recipe out on my blog).



1 medium onion or 2 leeks chopped

2 challots, chopped

1 clove of garlic, minced

1 tablespoon chopped fresh ginger

1 tablespoon olive oil



6 organic zucchinis, cubed

5 cups of water

1 tablespoon vegetable base

1 bunch of fresh cilantro 5oz/57g- optional

1 cup 

dry barley

2 cups water





In a sauce pan, add the pearl barley, water, salt and pepper.

Cook until all the water has soaked into the pearl barley.

Set aside.

In a cast iron soup pot add the olive oil, onions, shallots, and garlic. Sauté until the onions are tender and clear. Add the ginger and saute for one minute, then zucchini, water, vegetable base. Cook until the zucchinis are soft. Add the cilantro and cook for 5 more minutes. Take a hand blender, and blend the soup to a creamy texture. Pour the cooked pearl barley into the zucchini soup and serve immediately. You can drizzle with olive oil if desire.