Pearl barley and kale broth recipe


This wholesome broth, filled with nutritious ingredients, is exactly what you need to warm you from head to toe during the long winter months.

Tip: for a Spanish take on this hearty soup, try swapping the pancetta for diced chorizo.


  Metric  Cups  Imperial 

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 2.7 oz diced pancetta
  • 2 cloves garlic, finely chopped
  • 1 sprig of fresh rosemary, leaves finely chopped
  • 1 pinch chilli flakes
  • 5.1 cups vegetable stock
  • 3.5 oz pearl barley
  • 8.8 oz kale, finely chopped
  • 1 tbsp extra virgin olive oil, to serve
  • 1 tbsp parmesan, grated to serve


  • Cuisine: British
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 4


  1. Heat the olive oil in a medium saucepan and cook the onion and carrot gently for about 6 minutes. Add the pancetta and continue to cook for a further 4 minutes.
  2. Add the garlic, rosemary and chilli flakes and cook for just a minute, then add the vegetable stock and the pearl barley. Simmer gently, covered, for 45 minutes until the pearl barley is tender.
  3. Stir in the kale and let it wilt down, then continue to cook for 5 minutes. Ladle into bowls and top with a drizzle of extra virgin olive oil and a sprinkle of parmesan.
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