top of page

Organic Barley & Split Pea Soup 

by Nikki

Serves 8-10 portions 


Dried broth mix

200g barley

200g green split peas

200g yellow split peas

150g dried red lentils

150g dried green lentils


2 cups water or more if needed

2 bay leaves

30g/2 tbsp bouillon

1 tablespoon extra virgin olive oil

1 white onion, diced

1 leek sliced

3 large carrots, chopped

2 Courgettes/ kale/ winter greens  

1/2 -1 jar Passatta 

1 teaspoon sea salt

½ teaspoon celery/ fennel/ cumin seed

½ teaspoon paprika

½ teaspoon turmeric

½ teaspoon ground coriander

½ teaspoon ground ginger

¼ teaspoon ground black pepper




Rinse the broth mix and place in a large saucepan with bay leaves and water and bring to the boil.

Cover, turn down heat and cook 1 ½ hours.

While this is cooking:

Heat the oil in a skillet / skip sautéing and roast all the veg with the spices...

Saute the onion for 5 minutes. Add the spices

Add the carrots and cook one more minute, then add the courgettes/ kale / spring greens and cook another 5 mins.

At the end of the cooking time for the barley mix add the bouillion and the sauteed/ roasted vegetables.

Add the tomatoes. Bring back to a boil then turn down to medium and cook 30 more minutes.

Taste for seasoning with possibly a little more salt.

Ready to serve.

bottom of page