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Creamy Pearl Barley Soup with Pumpkin and Sunflower Seeds

Creamy Pearl Barley Soup with Pumpkin and Sunflower Seeds

A velvety winter soup made with soft barley and toasted sunflower seeds.

EasyPrep 10 minCook 25 min2 servings

Nutrition facts

Per serving
274Calories
6gProtein
35gCarbs
11gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

  • Pearl barley, raw80 g
  • Pumpkin, raw250 g
  • Sunflower seeds1 tbsp
  • Rapeseed oil1 tbsp

Steps

  1. 1

    Sauté pumpkin cubes in rapeseed oil for 4 minutes.

  2. 2

    Add pearl barley and 600 ml water.

  3. 3

    Simmer for 20 minutes until barley is soft.

  4. 4

    Blend until smooth and top with sunflower seeds before serving.

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