This super easy soup comes in at only 175 calories per serving, and makes for a fantastic vegan/vegetarian meal or side. It’s packed full of veg and flavour. I served this soup on the side of an open faced, mustard glazed salmon on ciabatta with fresh spinach, and a side of steamed broccoli.

Barley and Chestnut Mushroom Soup
Serves 4
Delicious, low calorie, filling, full flavoured vegan soup
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  1. 1 large onion, chopped
  2. 1 tsp olive oil
  3. 1 carrot, chopped
  4. 1 celery stalk, chopped
  5. 200g/7oz mushrooms, finely chopped
  6. 1 400g/14oz tin chopped tomatoes
  7. 200g/7oz frozen sweetcorn
  8. 100g/3.5 oz pearl barley
  9. 1 tsp each basil, oregano, thyme
  10. Salt and pepper to taste
  11. 3 cloves garlic, crushed
  12. 1lt/4cups vegetable stock
  1. Gently saute the onions, carrot, mushrooms and celery in a frying pan with the olive oil for a few minutes. Combine all the ingredients into the slow cooker, season, cover and leave to cook on low for 4-5 hours or on high for 2-3 hours or until the barley is tender.
  1. You can also introduce some spinach to this recipe which you add a minute or two before serving so that it is gently wilted.
The Pescetonian
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