This vegan Cranberry Barley Soup is tangy, spicy and salty in taste with a chewy texture. Its a complete winter meal in a bowl.
This is the one the most beautiful soup ever and one of my favorite too. It looks festive just in time for the holidays and also warms the soul.
It satisfies the taste buds with its tangy and spicy flavors along with being wholesome with Barley.
This barley soup is high in fiber and protein along with being flavor packed because it is seasoned with healing herbs and mild spices.
Ingredients you will need:
- olive oil
- Fresh Cranberries
- Brown sugar/maple syrup
- cayenne pepper powder
- vegetable broth
I have used these easily available ingredients in this recipe which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.
If you plan to buy from these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.
Barley – I used Pearled Barley for this soup because I love the chewy texture of barley and satisfies the tummy by controlling the false hunger pangs at odd hours. Barley is nutrient packed and helps in losing weight because it consists of essential amino acids and is very high in fiber. It is also helpful in stabilizing blood pressure and its phosphorous content helps in repairing or forming bones and body tissues. It also promotes good immunity and healthy skin with its vitamin C content.
Cranberries – I like the tartness of fresh cranberries in this soup which balances well with the salty and spicy flavor.
Oregano – By adding little herbs its taste goes to another level and enhances this savory meal.
Vegetable broth – this adds a bit protein , flavor and a nice base to this soup.
How to make Cranberry Barley Soup
Firstly, I cooked barley in salted water until it was all absorbed and barley had a chewy and fluffy texture. Then, I kept it aside.
Secondly, I heated oil in another sauce pan and sautéed cranberries along with all the herbs and spices.
Next, as soon as the cranberries started to release its juice I added vegetable broth in it and cooked for another 5-7 minutes at a high flame.
Thereafter, I turned it of and let it cool down a bit.
Afterwards, I blended the soup in a blender and poured it back in the same saucepan to warm it again.
Lastly, I tossed in cooked barley and served immediately.
We all heartily enjoyed this warm bowl of deliciousness in the cold weather for our dinner.
You may have realized by now that this barley soup recipe is super easy and absolutely doable. Its made with simple few ingredients and healthier too.
- You may cook barley and refrigerate for a week. Whenever you are ready, simply add it to your soup. It a healthier substitute for rice.
- Since it a spicy and tangy soup, it may be worth noting that you may add more sweetener for kids if desired.
This soup tastes best when served immediately. However, you may refrigerate the leftovers to use it the next day.
Yes, it is healthy. Barley is healthy, fiber rich grain with many nutrition. Cranberries are extremely healthy and its juice is used in curing UTI. All the herbs and spices have little calories. So therefore, it is a very healthy soup which can be consumed regularly for lunch or dinner.
You may cook barley and refrigerate for up to a week. When ready simply add it to your soup.
Yes, Simply add all the soup ingredients in the saucepan (except oil) and cook until cranberries are soft and mushy. Blend it and toss in cooked barley.
You may also like:
- Instant Pot Tom Yum Soup
- Potato Corn Chowder Soup
- Sriracha Butternut Squash Amaranth Soup
- Cajun Spiced Barley Kale Soup
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram with your recipe images because we would love to see what you cooked.
If you desire to explore more of my delicious recipes then you may checkout my cookbooks.
Cranberry Barley Soup
- 2 cups water
- Pinch of salt
- 3/4 cup pearl barley (rinsed)
- In a sauce pan combine water and salt and bring it to a boil. Add rinsed barley in it and cook in a medium-low flame until tender and chewy and water is absorbed. Keep it aside.
- In another saucepan heat oil and add cranberries.
- Immediately add salt, sugar and oregano and sauté for 30 seconds.
- Once cranberries start to release their juice, add rest of the ingredients and cook for 5-7 minutes. Turn off the flame and let it cool.
- In a blender, blend the soup smooth and warm it again in the same saucepan. Add barley to it and cook for another 30 seconds. Serve warm and enjoy!
- This is spicy and tangy soup. If you prefer your soup on a sweeter side feel free to adjust sweetener as per your taste preference and in this case you may have to adjust salt and spice accordingly.
- This soup tastes best when served immediately. However, you may refrigerate the leftovers to be used the next day.
- You may use leftover cooked barley for this recipe or cook barley ahead of time or days and refrigerate. When ready to use just add it to this soup.
- For oil free option : simple skip the oil and combine all the soup ingredients in a saucepan. Cook until cranberries are soft and mushy. Blend and toss in cooked barley.