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


  • *Vegetable peelings (washed really well & trimmed)

  • Potato

  • Sweet Potato

  • Pumpkin

  • Onion skins

  • Beetroot stems & peelings

  • Zucchini stems

  • Carrot peelings & ends

  • Celery ends

  • Other ingredients

  • 2 vegie stock cubes

  • 1/2 tsp salt

  • pinch white pepper

  • olive oil

  • 1/4-1/2 cup cream (depends on how much soup you're making)

  • 1 cup pearl barley

  • *You need about 1/3 of a pot of peelings to make the soup.


  • 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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