Veggie soup got an upgrade: this vegetable, potato and barely soup is hearty, comforting and flavorful!

One-Pot Barley and Potato Soup [Vegan]





  • 3 tablespoons vegan butter (or oil of choice)
  • 1 1/2 tablespoon minced garlic
  • 1/2 tablespoon lime juice
  • 1 medium yellow onion
  • 1/2 cup tomato paste
  • 6 cups veggie broth
  • 1/2 cup coconut cream
  • 3 large carrots, diced
  • 2 large stalks celery, diced
  • 1 cup barley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1 large potato, diced


  1. Add vegan butter or oil, lime juice, onion, and garlic to a large pot over medium high heat. Cook for 5 minutes, stirring constantly, until onions appear somewhat translucent. Add tomato paste and cook for an additional 5 minutes.
  2. Pour in veggie broth, coconut cream, carrots, celery, spices, barley and chopped parsley. Cover and cook over medium heat for 10 minutes until barley has absorbed some of the moisture.*
  3. Add in chopped potato and cook, covered, for a final 40-45 minutes over medium low heat, until potatoes are softened.
  4. Remove from heat and enjoy! Top with more fresh parsley, vegan parmesan or desired toppings.


For a soupier consistency, add in an additional 2 cups of veggie broth.