Barley, pumpkin and cabbage soup

Barley soup with pumpkin and cabbage is a dish capable of bringing the flavors of the countryside and all the qualities of garden vegetables to the table.

Soups and hot dishes in autumn are a true classic and there are many delicious variations: today we are going to prepare a cabbage, pumpkin and barley soup, a recipe that can pleasantly warm up a cold autumn or winter evening. This dish is also perfect for those who follow a vegan diet but don't want to give up the taste and pleasure of the table.

Cooking times may vary depending on the size and consistency of the vegetables, but above all on the barley you will use. In fact, there is the pre-cooked one on the market, ready in 10 minutes, but also the more classic pearl barley whose cooking can take up to 30 minutes.

How to prepare the pumpkin, cabbage and barley soup recipe

1. First prepare the vegetable broth and keep it at the boil.
2. In the meantime, clean and cut the vegetables. Remove the outer leaves from the cabbage , wash it and finally cut it into cubes about one centimeter in size.
3. Clean the carrot , onion , celery and chop them with a knife. Remove the outer part of the leek , the harder green parts and the roots. Slice it finely. Finally, peel the pumpkin , remove the seeds and cut it into cubes about one centimeter in size.
4. In a pan, pour two tablespoons of extra virgin olive oil and add the diced onion, celery, carrot and leek. Brown for about 5 minutes , stirring frequently and being careful not to burn them.
5. Add the pearl barley and pumpkin , sauté for a minute, then add a couple of ladles of stock until the vegetables and barley are covered in the liquid.
6. Cook for 20 minutes, adding broth when needed. Now pour the cabbage into the pan and continue cooking for another 20 minutes, checking the consistency of the vegetables.
7. When the thickness of the soup is what you want, turn off the heat. Season with salt and pepper and leave to cool for 5 minutes. Pour the cabbage, pumpkin and barley soup into bowls and bring to the table.

To make your autumn barley soup even tastier you can add some croutons and complete with a drizzle of raw oil.

As mentioned in the introduction, if your orzo is quick-cooking, add it to the soup so that the cooking time matches the directions. In the case of pearl barley , however, a few more minutes of cooking won't hurt: despite not having the external cuticle, it tends to always be tenacious, more so than rice.

If you liked this recipe we recommend you also try the barley and bean soup , also excellent as a single dish and ideal for the cold season.

Conservation

This quick and easy recipe can be kept in the refrigerator for about 2 days , in a container with an airtight lid. We do not recommend freezing in the freezer.

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