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. Feel free to use any greens you have on hand, making it a flexible and simple meal that’s full of flavor!
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 / 1 ¾ pints / 4 cups vegetable broth
- 4 slices of country bread, toasted (optional)
How To Make Pearl Barley And Cavolo Nero Soup
- Cook the barley: Rinse the pearl barley and place it in a saucepan; cover with cold water. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour until the barley is tender. Drain well and set aside.
- Prepare the vegetables: Heat olive oil in a large saucepan, add the chopped onion, and sweat for 5 minutes until softened.
- Add the vegetables and barley: Stir in the chopped cavolo nero, cubed potato, and chopped tomatoes. Add the cooked barley and vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.
- Serve: Remove from the heat, drizzle with extra olive oil, and serve with toasted country bread if desired.
Recipe Tips
- Rinse the barley well: Rinse the pearl barley before cooking to remove any excess starch and help it cook more evenly.
- Cook the barley separately: Cooking the barley in its pot first ensures it cooks fully and doesn’t soak up too much broth.
- Season at the end: Taste the soup before adding extra salt or pepper, as the broth might already be salty enough.
- Add extra toppings: For added texture, top your soup with a sprinkle of grated Parmesan or a dollop of yogurt.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Let the soup cool completely, then place it in a freezer-safe container. It will be kept in the freezer for up to 3 months. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Transfer the soup to a pot and heat over medium-low for about 10–15 minutes, stirring occasionally, until heated through. Add a little extra broth or water if the soup has thickened too much.
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 Broccoli Soup & Cheesy Soldiers
- Jamie Oliver Smoked Haddock Corn Chowder
- Jamie Oliver Lamb Soup
- Jamie Oliver Asparagus Soup
Jamie Oliver Pearl Barley And Cavolo Nero Soup
Description
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. Feel free to use any greens you have on hand, making it a flexible and simple meal that’s full of flavor!
Ingredients
Instructions
- Cook the barley: Rinse the pearl barley and place it in a saucepan; cover with cold water. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour until the barley is tender. Drain well and set aside.
- Prepare the vegetables: Heat olive oil in a large saucepan, add the chopped onion, and sweat for 5 minutes until softened.
- Add the vegetables and barley: Stir in the chopped cavolo nero, cubed potato, and chopped tomatoes. Add the cooked barley and vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.
- Serve: Remove from the heat, drizzle with extra olive oil, and serve with toasted country bread if desired.
Notes
- Rinse the barley well: Rinse the pearl barley before cooking to remove any excess starch and help it cook more evenly.
- Cook the barley separately: Cooking the barley in its pot first ensures it cooks fully and doesn’t soak up too much broth.
- Season at the end: Taste the soup before adding extra salt or pepper, as the broth might already be salty enough.
- Add extra toppings: For added texture, top your soup with a sprinkle of grated Parmesan or a dollop of yogurt.
Jamie Oliver Pearl Barley And Cavolo Nero Soup