Barley Vegetable and Turmeric Soup

Name: Barley Vegetable and Turmeric Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Water 10 ½ cups; Pearl barley 1 cup; Verza (savoy cabbage) cleaned 0.67 lb; Italian kale (cavolo nero) cleaned 8.8 oz; Zucchini cleaned 2 ½ cups; Dried peas ¼ cup; Shallot 1; Powdered turmeric 6 tsp; Orange peel 1; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste

it es br de fr

306

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 306
Carbohydrates g 49.4
of which sugars g 6.9
Protein g 12.8
Fats g 6.3
of which saturated fat g 1.04
Fiber g 11.4
Sodium mg 334

Difficulty: Easy
Prep time: 10 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Barley soup—it is a real favorite in Tuscan kitchens—captures that love for simple, hearty meals. Seriously good. The mix of barley, chunky veggies, and a touch of turmeric adds a traditional charm with a modern twist. You know, cavolo nero (or black cabbage) is a must-have in many vegetable barley soup recipes here in Tuscany. It gives a rustic flavor—plus, it’s packed with nutrients. Imagine bowls of tender barley and veggies soaking up the warmth of golden turmeric. Super tasty. It’s that earthy, slightly tangy flavor mix that really stands out.

This soup feels like it's always been part of farm tables but now, it has a cool contemporary vibe. Especially since everyone’s into foods that make you feel good and "detox." And look, some folks say this turmeric soup is Tuscany’s spin on those healthy soup recipes everyone loves. Turmeric not only adds color but infuses a delicate, almost exotic aroma—way different from typical Italian soups.

There’s something special about the way the moist barley blends with carrots, celery, and, of course, cavolo nero. Each spoonful feels good for you, which is why this dish is a go-to for anyone wanting a vegetarian barley soup that’s both flavorful and healthy. You might find local variations with different greens or extra beans, but the basics stay the same: wholesome, hearty, and great for when you want something easy yet special. No question.

In Tuscany, the best dishes often spring from seasonal ingredients—this soup is a testament to that. For sure. Whether you’re after an anti-inflammatory soup or just a comforting bowl, this one’s got it. It's a beautiful blend of tradition and a hint of the exotic, making it a must-try for anyone wanting a taste of Tuscany’s culinary soul. Really really worth it.

INGREDIENTS: Water 10 ½ cups (2.5 l); Pearl barley 1 cup (200 g); Verza (savoy cabbage) 0.67 lb (300 g) - cleaned; Italian kale (cavolo nero) 8.8 oz (250 g) - cleaned; Zucchini 2 ½ cups (280 g) - cleaned; Dried peas ¼ cup (50 g); Shallot 1; Powdered turmeric 6 tsp (15 g); Orange peel 1; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Barley Vegetable and Turmeric Soup

To make the barley vegetable and turmeric soup, first cut the savoy cabbage in half 1, then slice it into strips 2 and rinse it under running water 3: you will need 10.5 oz of cleaned savoy cabbage.

Do the same with the black cabbage, then cut it into strips 4 and wash the leaves under water: you will need 8.8 oz. Wash, trim, and slice the zucchini (you will need 9.9 oz) 5, then peel and slice the shallot 6.

Separately, rinse the pearl barley 7 and let it drain in a sieve. In a pot, heat the olive oil, add the shallot 8, and let it sauté on low heat for a couple of minutes. Then add the black cabbage 9

and the savoy cabbage 10, let them wilt for a moment, then pour water until the vegetables are covered 11, cover with the lid 12, and cook for 2 minutes.

At this point, add the zucchini 13, the pearl barley 14, and the split peas 15.

Season with ground turmeric 16 and stir the ingredients, then salt, cover with the lid 17, and cook for 45 minutes, stirring occasionally. If the water reduces during cooking, add more as needed. Once the soup is ready 18,

serve it hot 19 with a drizzle of raw olive oil, a pinch of pepper, and flavor as desired with some orange zest 20. Your barley vegetable and turmeric soup is ready to enjoy 21.

Storage

The barley vegetable and turmeric soup can be stored in the refrigerator covered with plastic wrap for up to 4 days. You can freeze the soup if you have used fresh ingredients.

Tip

For this recipe, we used pearl barley, which undergoes a refining process that allows the barley to be cooked immediately without soaking. Alternatively, you can use hulled barley which requires about 45 minutes of soaking time, or whole barley, in which case the soaking times will be longer.

For the translation of some texts, artificial intelligence tools may have been used.

Barley Vegetable and Turmeric Soup

PRESENTATION

How to prepare Barley Vegetable and Turmeric Soup

Storage

Tip

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