Vegan Gerstensuppe
Vegan Gerstensuppe is a classic warming staple from Liechtenstein, traditionally made with meat and cream — now recreated completely free of animal products while keeping its rich, comforting, nourishing character! Plump pearl barley simmers slowly with fresh root vegetables, aromatic herbs, and savory vegetable stock until thick, creamy, and deeply flavorful. It is a beloved Alpine comfort dish, perfect for cool days, and naturally wholesome, filling, and easy to digest.
Shared by neraa
Time
70 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #For the Soup:
- 150g pearl barley, rinsed well (soak in water for 1 hour for faster cooking, then drain)
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 1 medium leek, white and light green parts only, sliced thinly
- 2 medium potatoes, peeled and cubed
- 1 celery stalk, diced
- 100g mushrooms, chopped (for extra savory depth)
- 1.5 liters good quality vegetable stock
- 2 tbsp olive oil or vegan butter
- 1 bay leaf
- 1 sprig fresh thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 2 tbsp oat cream or coconut cream for extra creaminess
👩🍳 Instructions
- 1
Heat the olive oil or vegan butter in a large pot over medium heat. Add the onion, leek, and celery; sauté for 4–5 minutes until soft and fragrant.
- 2
Add the carrots, potatoes, and mushrooms; stir and cook for another 3–4 minutes.
- 3
Add the drained pearl barley, bay leaf, and thyme. Pour in the vegetable stock and bring to a gentle boil.
- 4
Lower the heat to low, cover the pot, and simmer slowly for 45–55 minutes, stirring occasionally, until the barley is fully tender and the soup has thickened nicely.
- 5
If using cream, stir it in now and heat through for 1–2 minutes more.
- 6
Remove the bay leaf and thyme sprig. Season generously with salt and black pepper to taste.
- 7
Serve hot, sprinkled with plenty of fresh chopped parsley.