Vegan Polish Krupnik Soup
Discover the heartwarming flavors of Vegan Polish Krupnik Soup, a plant-based twist on the traditional Polish classic. This hearty, wholesome soup is packed with nutrient-rich pearl barley, vibrant root vegetables like parsley root and carrots, and the savory aromatics of garlic and onion, all simmered in a beautifully seasoned vegetable broth. Enhanced with dried marjoram, bay leaves, and fresh herbs like parsley and dill, this recipe delivers a comforting bowl of goodness perfect for chilly days. Ready in just an hour, it’s an easy-to-make vegan dish that’s ideal for meal prep or family dinners. Whether you’re craving a taste of Polish cuisine or looking for a satisfying vegan soup, this recipe is sure to be a crowd-pleaser! Keywords: Vegan Krupnik soup, Polish barley soup, vegan Polish recipes, hearty vegetable soup, pearl barley soup, plant-based dinner ideas.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 3 medium Carrots, sliced
- 1 medium Parsley root, sliced
- 2 Celery stalks, sliced
- 2 medium Potatoes, diced
- 8 cups Vegetable broth
- 1 teaspoon Dried marjoram
- 2 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
Instructions
Rinse the pearl barley under cold water until the water runs clear. This will help remove excess starch.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced carrots, parsley root, and celery to the pot. Cook for about 5 minutes, stirring occasionally until they begin to soften.
Add the diced potatoes and rinsed barley to the pot. Pour in the vegetable broth and stir to combine.
Add the dried marjoram, bay leaves, salt, and black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the barley and vegetables are tender.
Remove the bay leaves from the soup and check for seasoning, adjusting salt and pepper if necessary.
Stir in the chopped fresh parsley and dill just before serving.
Ladle the soup into bowls and serve hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7200 mg | 313% | |
| Total Carbohydrate | 400.4 g | 146% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 55.4 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 7839 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
