Courgette, barley and split pea soup (Serves 2)

October 14, 2017



  • 1½ large courgettes (scooped and sliced),

  • 1 x leek (sliced),

  • 1 x large carrot (chopped),

  • 1 x garlic clove (minced),

  • ½ tsp of chilli flakes,

  • 1 x white onion (sliced),

  • 100g barley mix (I use a quick cook version from Waitrose),

  • 2 tbsp. passata (I use Cirio),

  • 900ml vegetable stock,

  • Drizzle of truffle oil,

  • Salt and pepper.


  1. In a pot, add the onion, leek, garlic, chilli flakes, carrot and vegetable stock and bring to the boil on a high heat,

  2. Add the barley mix, passata and cook for 10 minutes,

  3. After 10 minutes, add the courgette and continue cooking for a further 2 to 3 minutes,

  4. I sometimes add broccoli florets alongside the courgette just as an extra vitamin boost,

  5. Season to taste, drizzle some truffle oil (optional), put your feet up and enjoy. 

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