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Swiss Barley-Vegetable Soup with Herbs
Recipe

Swiss Barley-Vegetable Soup with Herbs

Starter • Switzerland

This everyday Swiss-style soup uses pearl barley for gentle creaminess without cream, plus classic vegetables and a bright herb finish. Satisfying as a starter and easy to batch-cook.

Why smarter

Pearl barley adds body and fiber so you don’t need cream or lots of oil. Plenty of vegetables boost volume and nutrients while keeping the soup balanced and light.

Chef tip

If you have time, simmer 5 extra minutes with the lid slightly ajar at the end to naturally thicken the broth. Add a splash of water if it goes too thick.

Soft line

Cozy Swiss comfort, kept light.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Canola oil 2.000 tsp canola oil
2 Onion, finely chopped 1.000 medium onion
3 Carrots, diced 2.000 medium carrots
4 Celery stalks, diced 2.000 stalks celery
5 Leek (white and light green parts), thinly sliced and well rinsed 1.000 small leek
6 Garlic, minced 1.000 clove garlic
7 Pearl barley, rinsed 120.000 g pearl barley
8 Low-sodium vegetable broth (or chicken broth) 1200.000 ml broth
9 Bay leaf 1.000 bay leaf
10 Fresh thyme leaves (or 1/2 tsp dried thyme) 1.000 tsp thyme
11 Potatoes, diced (waxy if possible) 250.000 g potatoes
12 Grated Gruyère or Emmentaler (optional, for serving) 40.000 g Gruyère optional; about 10 g per serving
13 Fresh parsley, chopped 2.000 tbsp parsley
14 Lemon juice (optional, to brighten) 1.000 tsp lemon juice optional
15 Fine salt and black pepper salt and pepper to taste

Method

  1. Heat the canola oil in a medium pot over medium heat.
  2. Add onion, carrots, celery and leek. Cook 6–8 minutes, stirring, until softened but not browned.
  3. Stir in garlic and cook 30 seconds until fragrant.
  4. Add the rinsed pearl barley and stir for 1 minute to coat.
  5. Pour in the broth. Add bay leaf and thyme, then bring to a gentle boil.
  6. Reduce to a steady simmer and cook 20 minutes, partially covered, stirring once or twice.
  7. Add diced potatoes and simmer 10–15 minutes more, until barley and potatoes are tender.
  8. Remove bay leaf. Season with salt and pepper. Stir in parsley and (if using) lemon juice.
  9. Serve hot. Top each bowl with a small pinch of grated Gruyère/Emmentaler if you like.