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Vegie Peel & Barley Soup

A silky, creamy soup using vegetable peelings and pearl barley.



  • 1.

    Cut the vegie peelings & trimmings into smallish pieces. Heat the olive oil in a large pot and brown the vegie peelings over a high heat.

  • 2.

    Add the stock cubes and just enough water to cover then bring to a boil.

  • 3.

    Bring to the boil, then let simmer for 15 minutes.

  • 4.

    Strain through a fine strainer the put back into the pot. Add the pearl barley, bring back to the boil then reduce to a simmer for another 15-20 minutes.

  • 5.

    Once the barley has started to soften, add the salt & pepper to taste and the cream. Heat up just enough to re-warm the soup.

  • 6.

    Serve in a bowl with a chopped parsley or chives to garnish. Serve with crusty bread.


You can use just about any kind of vegie peelings for this. Just make sure you scrub your vegies well before peeling/trimming.

The soup is best with fresh peelings, but you can keep them in a zip lock bag in the freezer until you have enough collected to make the soup.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Vegie Peel & Barley Soup.


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