Don’t be put off by the long list of ingredients, pre-cut soup veggies can be used, or any combination of veggies. The soup can be bulked up with extra lentils or beans for a very hearty meal, and the avocado adds a delicious creaminess.


  • 60 ml (4 tbsp.) avocado or olive oil
  • 4 large carrots, peeled and sliced into 5 mm thick half moons
  • 1 large turnip, peeled, quartered and sliced into 5 mm thick fans
  • 2 medium onions, chopped
  • 2 leeks, well washed and sliced
  • 1 small bunch soup celery, washed and chopped
  • 2 potatoes, peeled and cut into 1 cm cubes
  • 6 ripe tomatoes, peeled and coarsely chopped
  • 200 g pearl barley, rinsed
  • 3 bay leaves
  • 6-7 sprigs thyme
  • 4-6 fresh garlic cloves, chopped
  • 10 ml (2 tsp.) salt
  • Freshly ground black pepper, to taste
  • 1 litre (4 cups) good quality vegetable or beef stock
  • 2 avocados, peeled, stoned and diced
  • 60 ml (4tbsp.) freshly chopped parsley
  • Avocado oil or extra virgin olive oil, to drizzle
  • Crusty bread for dunking


  1. Heat the oil in a soup pot and add carrots, turnip, onions, leeks, celery and potatoes. Sauté vegetables until they become translucent and start to soften, about 10 minutes.
  2. Add the tomatoes, pearl barley, bay leaves, thyme and garlic to the vegetables in the pot and season with salt and black pepper. Cook for 10 minutes uncovered. Add the stock and bring to the boil. Reduce the heat and simmer, covered, until the pearl barley is tender, about 20 – 30 minutes.
  3. Serve soup in warm bowls topped with diced avocado, a sprinkle of parsley and drizzle of avocado oil.
  4. Serve with thick slices of crusty bread for dunking.