Go Back

Creamy Lemon Soup with Dill and Barley

A perfect comfort soup! Plant-based, healthy, and decadent tasting.
Prep Time 45 minutes
Total Time 45 minutes
Course Soup
Cuisine American, Mediterranean
Servings 4

Equipment

  • Blender

Ingredients
  

  • 1/2 onion roughly chopped
  • 2 cups carrots roughly chopped
  • 2 cups celery roughly chopped
  • 6 cloves garlic roughly chopped
  • 1/2 cup turnip roughly chopped
  • 1-2 tbsp dried dill
  • 1 tbsp soy sauce or tamari
  • 2 tsp red miso paste
  • 1/4 cup nutritional yeast
  • 1/3 cup dried pearled barley
  • 1 1/2 tsp tahini
  • 1 lemon juiced and zested
  • 4 cups low sodium vegetable broth
  • 2-3 cups hot water
  • optional red pepper flakes, black pepper, parmesan rind

Instructions
 

  • Add 2 tbsp of vegetable broth to a stockpot and heat over medium. Add onion, garlic, carrots, celery, turnip, and dill. Cook 8 minutes.
  • While the vegetables are cooking, add soy sauce, miso paste, tahini, and nutritional yeast to a bowl. Pour two cups of hot water into the bowl and whisk to combine.
  • Add the soy sauce mixture to the stockpot after the 8 minutes have elapsed.
  • Add barley, broth, lemon juice and zest and stir to combine.
  • Simmer very gently for 20-30 minutes until barley is cooked and vegetables soft. Stir occasionally.
  • Remove from heat and allow to cool slightly.
  • Transfer to a high speed blender or use an immersion blender. Blend soup until smooth.
  • Return soup to the pot and adjust seasonings if necessary.
  • If soup is too thick add hot water or more broth.

Notes

Notes: This recipe was inspired by Foodbymaria Vegan Greek Lemon Rice Soup.
Keyword creamy lemon dill barley soup, easy plant-based greek lemon soup, easy vegan greek lemon soup, healthy greek lemon soup dill barley, plant based creamy lemon dill barley soup, plant based lemon soup dill, plant-based lemon creamy dill barley soup, vegan lemon creamy dill barley soup, vegan lemon soup dill