This easy and nutritious Jamie Oliver Pearl Barley and Cavolo Nero Soup is packed with pearl barley, cavolo nero, and tender potatoes. It’s a comforting, hearty dish that’s perfect for chilly days. I made it after a frosty morning walk and it warmed me right through. (inspired by Jamie Oliver)

Ingredients Needed

150g (5½ oz) pearl barley
3 tbsp extra virgin olive oil, plus extra to drizzle
1 onion, finely chopped
400g (14 oz) cavolo nero, roughly chopped
1 large potato, peeled and cubed
115g (4 oz) tomatoes, chopped
1 litre (4 cups) vegetable broth
4 slices country bread, toasted (optional)

How To Make Jamie Oliver Pearl Barley And Cavolo Nero Soup

Cook the Barley: Start by rinsing the pearl barley under cold water. Pop it into a saucepan with plenty of water, bring it to a boil, then simmer with the lid on for 1 hour until tender. Drain and set aside.
Sauté the Onion: In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sweat for about 5 minutes until soft and sweet.
Add the Veg and Barley: Stir in the cavolo nero, potato, and tomatoes. Toss everything together before adding the cooked barley and the vegetable broth. Season lightly with salt and pepper.
Simmer: Bring the soup to a gentle boil, then lower the heat and simmer, covered, for 40 minutes. The veg should be soft and flavours melded together.
Serve: Ladle into bowls, drizzle with a bit of good olive oil, and serve with toasted country bread on the side. Perfect for dipping!

Why I Love This Recipe

It’s the kind of soup that feels like a warm hug. Earthy, nourishing, and incredibly flexible. It also makes great leftovers—the flavour deepens overnight.

Recipe Tips

Rinse barley well before cooking to remove starch.
Cook barley separately to control texture and avoid soaking up too much broth.
Season at the end to avoid oversalting.
Top with cheese like Parmesan for extra umami.
Add a swirl of yogurt for a creamy contrast.

How To Store This Jamie Oliver Pearl Barley And Cavolo Nero Soup

At Room Temperature: Cool completely within 1 hour.
In the Fridge: Store in an airtight container for up to 3 days.
In the Freezer: Freeze for up to 3 months. Defrost overnight in the fridge.
Reheating: Warm gently in a saucepan over medium-low heat, adding extra broth or water if it’s thickened.

FREQUENTLY ASKED QUESTIONS

Can I use kale instead of cavolo nero? Definitely! Any dark leafy green will work.
Can I add beans? Yes—cannellini or butter beans go really well here.
What if I don’t have tomatoes? A spoonful of tomato paste or some canned tomatoes can substitute.
Can I make it in a slow cooker? Sure! Just cook the barley first, then add everything to the slow cooker for 4 hours on high.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

Calories: 140
Total Fat: 6g
Saturated Fat: 1g
Total Carbohydrate: 16g
Dietary Fiber: 5g
Sugars: 2g
Protein: 8g

Try More Jamie Oliver Recipes:

Jamie Oliver Pearl Barley And Cavolo Nero Soup

Course: Soups

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

kcal

Hearty pearl barley, tender greens, and comforting broth come together in this nourishing soup—perfect for chilly nights and endlessly adaptable with whatever veg you’ve got on hand.

Ingredients

150g pearl barley
3 tbsp olive oil
1 onion
400g cavolo nero
1 large potato
115g tomatoes
1L vegetable broth
4 slices country bread (optional)

Directions

Rinse and cook barley for 1 hour.
Sauté onion in olive oil.
Add cavolo nero, potato, tomatoes, barley, and broth.
Simmer covered 40 minutes.
Drizzle with oil and serve with toast.