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Vegan Irish Vegetable and Barley Soup
Vegan Irish Vegetable and Barley Soup

Vegan Irish Vegetable and Barley Soup
A hearty and nutritious soup with a touch of Irish flavor, perfect for a satisfying lunch.
Vegan Irish Vegetable and Barley Soup

To provide a balanced meal with carbohydrates, protein, and fiber to support energy levels during cycle training.

Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     celery
  • 2
    clove
     garlic
  • 200
    g
     potato
  • 100
    g
     barley
  • 500
    ml
     vegetable broth
  • 1
    tsp
     thyme
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegan Irish Vegetable and Barley Soup
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion, carrot, and celery. Sauté until softened.
  3. Add minced garlic and cook for another minute.
  4. Stir in diced potato and barley.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat and simmer for about 30 minutes until barley is tender.
  7. Season with thyme, salt, and black pepper.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 1050 g Per 100g
Energy 800 kcal 76 kcal
Protein 15 g 1.4 g
Fibre 18 g 1.7 g
Salt 2 g 0.2 g
Sugar 8 g 0.8 g
Carbohydrates 140 g 13.3 g
Fat 20 g 1.9 g
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     celery
  • 2
    clove
     garlic
  • 200
    g
     potato
  • 100
    g
     barley
  • 500
    ml
     vegetable broth
  • 1
    tsp
     thyme
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion, carrot, and celery. Sauté until softened.

Add minced garlic and cook for another minute.

Stir in diced potato and barley.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer for about 30 minutes until barley is tender.

Season with thyme, salt, and black pepper.

Garnish with chopped parsley before serving.

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