EN DE FR ES PT IT
Swiss Barley & Vegetable Soup (Light Gerstensuppe)
Recipe

Swiss Barley & Vegetable Soup (Light Gerstensuppe)

Starter • Switzerland

This practical Gerstensuppe keeps the familiar Swiss comfort but swaps heavy additions for more vegetables and a bright finish with herbs and a touch of lemon.

Why smarter

More vegetables and broth-based richness keep it satisfying without relying on cream or butter, while pearl barley adds filling fiber and steady energy.

Chef tip

If you have time, let the soup stand 10 minutes off the heat before serving—barley plumps up and the flavor rounds out. Add a splash of water if it thickens too much.

Soft line

Cozy, classic, and lighter—perfect to start a Swiss-style meal.

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 parts), rinsed and thinly sliced 1.000 small leek
4 Carrots, diced 2.000 medium carrot
5 Celery stalks, diced 2.000 stalks celery
6 Garlic cloves, finely chopped 2.000 cloves garlic
7 Pearl barley (Rollgerste), rinsed 120.000 g pearl barley
8 Low-salt vegetable stock (or chicken stock), plus more if needed 1200.000 ml stock low-salt
9 Bay leaf 1.000 bay leaf
10 Dried thyme 1.000 tsp dried thyme
11 Button mushrooms, sliced 200.000 g mushrooms
12 Frozen peas 100.000 g peas
13 Fresh parsley, chopped 2.000 tbsp parsley
14 Lemon juice 1.000 tbsp lemon juice optional but recommended
15 Black pepper 0.250 tsp black pepper to taste
16 Salt salt to taste (depending on stock)

Method

  1. Heat the canola oil in a medium pot over medium heat.
  2. Add onion, leek, carrots, and celery with a pinch of salt. 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, stock, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer.
  5. Simmer 20 minutes, stirring occasionally.
  6. Add mushrooms and continue simmering 10–12 minutes, until barley is tender and the soup is hearty. Add a splash of water/stock if it gets too thick.
  7. Stir in frozen peas and cook 2 minutes to heat through.
  8. Remove bay leaf. Season with pepper and additional salt if needed.
  9. Finish with parsley and lemon juice (if using). Serve hot.