Go Back

Creamy Lemon Soup with Dill and Barley

A perfect comfort soup! Plant-based, healthy, and decadent tasting.
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

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

Equipment

  • Blender

Method
 

  1. Add 2 tbsp of vegetable broth to a stockpot and heat over medium. Add onion, garlic, carrots, celery, turnip, and dill. Cook 8 minutes.
  2. 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.
  3. Add the soy sauce mixture to the stockpot after the 8 minutes have elapsed.
  4. Add barley, broth, lemon juice and zest and stir to combine.
  5. Simmer very gently for 20-30 minutes until barley is cooked and vegetables soft. Stir occasionally.
  6. Remove from heat and allow to cool slightly.
  7. Transfer to a high speed blender or use an immersion blender. Blend soup until smooth.
  8. Return soup to the pot and adjust seasonings if necessary.
  9. If soup is too thick add hot water or more broth.

Notes

Notes: This recipe was inspired by Foodbymaria Vegan Greek Lemon Rice Soup.