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Alpine Vegetable Soup
Recipe

Alpine Vegetable Soup

Starter • Switzerland

A warming, lighter Alpine-inspired vegetable soup built on leek, carrot, celery root and potatoes, finished with pearl barley and a touch of thyme for a satisfying bowl.

Why smarter

Pearl barley adds satisfying texture and fiber without needing cream, while plenty of vegetables and a modest amount of oil keep it light but filling.

Chef tip

If you have time, let the soup rest 10 minutes off the heat before serving—barley and herbs settle in and the flavor tastes rounder.

Soft line

Cozy, classic, and weeknight-friendly.

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 Leek (white and light green), sliced and rinsed 1.000 medium leek
4 Carrots, diced 2.000 medium carrots
5 Celery root (celeriac), peeled and diced 300.000 g celery root (celeriac)
6 Waxy potatoes, diced 250.000 g potatoes
7 Garlic, minced 2.000 cloves garlic
8 Pearl barley, rinsed 80.000 g pearl barley
9 Vegetable stock (or low-salt vegetable bouillon made up) 1200.000 ml vegetable stock
10 Bay leaf 1.000 bay leaf
11 Dried thyme 1.000 tsp dried thyme or 2 tsp fresh thyme leaves
12 Green beans, cut into 2 cm pieces 150.000 g green beans fresh or frozen
13 Spinach 60.000 g spinach fresh; or use 100 g frozen
14 Fresh parsley, chopped 2.000 tbsp parsley
15 Lemon juice 1.000 tsp lemon juice optional, to brighten
16 Salt and black pepper salt and black pepper to taste

Method

  1. Heat the canola oil in a large pot over medium heat.
  2. Add onion and leek with a pinch of salt and cook 4–5 minutes until softened, stirring occasionally.
  3. Stir in carrots, celery root and potatoes; cook 3 minutes to lightly coat in the aromatics.
  4. Add garlic and cook 30 seconds until fragrant.
  5. Stir in the pearl barley, then pour in the vegetable stock. Add bay leaf and thyme.
  6. Bring to a boil, then reduce to a gentle simmer and cook 25–30 minutes, stirring occasionally, until barley and vegetables are tender.
  7. Add green beans and simmer 6–8 minutes (less if using frozen) until just tender.
  8. Stir in spinach until wilted, then remove bay leaf. Season with black pepper and a little salt as needed.
  9. Finish with parsley and (optional) lemon juice. Ladle into bowls and serve hot.