Creamy Parsnip, Cabbage and Barley Soup with Garlic Thyme Butter
An original, comforting creamy soup made with sweet parsnips, softened green cabbage, and pearl barley for body. It is finished with a small garlic thyme butter that adds depth and a glossy finish.
Ingredients
- 450 g parsnips (peladas and diced)
- 300 g green cabbage (without tronco duro, in strips finas)
- 80 g pearl barley (enjuagada)
- 150 g yellow onion (chopped)
- 4 cloves garlic (3 chopped for the sopa and 1 grated for the mantequilla)
- 900 ml vegetable broth (low sodium if possible)
- 120 ml heavy cream (for dar cremosidad)
- 30 g butter (divided)
- 15 ml olive oil (for sofreír)
- 6 g fresh thyme (hojitas separadas)
- 1 unit bay leaf (whole)
- 2 g black pepper (freshly ground, or to taste)
- 6 g salt (or to taste)
- 10 ml apple cider vinegar (for equilibrar al final)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large pot, heat the olive oil and 15 g butter over medium heat. Add the onion and 3 chopped garlic cloves, and cook for 5 minutes until softened but not browned.
- 2
2. Add the parsnips, green cabbage, pearl barley, and bay leaf. Stir for 2 minutes so the vegetables are well coated and the barley toasts lightly.
- 3
3. Pour in the vegetable broth, then add 4 g salt and half of the black pepper. Bring to a boil, reduce the heat, and simmer gently for 28 to 30 minutes, until the parsnips are very tender and the barley is cooked.
- 4
4. Remove the bay leaf. Using an immersion blender, partially blend the soup so it keeps some texture from the barley and cabbage; alternatively, blend about two-thirds and leave the rest chunky.
- 5
5. Add the heavy cream and stir well. Cook for 3 more minutes over low heat, without letting it boil vigorously, so the soup becomes silky and cohesive.
- 6
6. Meanwhile, in a small skillet or saucepan, melt the remaining 15 g butter over low heat. Add 1 grated garlic clove and the fresh thyme, and cook for 30 to 60 seconds until fragrant, without burning.
- 7
7. Stir the apple cider vinegar into the soup along with the remaining salt and black pepper. Taste and adjust the seasoning if needed.
- 8
8. Serve the soup hot and spoon the garlic thyme butter over the top. If you want to reheat it in the oven, do so covered at 320°F / 160°C only until thoroughly hot.
Chef tips
For a smoother texture, add an extra 50 to 100 ml of broth before blending. Barley continues to absorb liquid as it sits, so loosen with a little more broth when reheating if needed.
Substitutions
You can replace the cream with an unsweetened plant-based alternative for a dairy-free version, and use cooked short-grain rice instead of barley if you want to avoid gluten; if so, add it during the last 10 minutes so it does not overcook.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
