Low Fat Gerstensuppe (Swiss Barley Soup)

Warm your soul with Low Fat Gerstensuppe, a comforting, traditional Swiss barley soup that's both hearty and wholesome. This recipe highlights the nutty richness of pearl barley, tender root vegetables like carrots, celery, and potatoes, and aromatic herbs including bay leaf and fresh thyme. Simmered slowly in a flavorful blend of chicken broth and water, this low-fat version of the classic Swiss dish is light yet satisfying, making it perfect for a healthy and nourishing meal. With just a hint of olive oil for a depth of flavor and a bright sprinkle of fresh parsley to finish, this soup is an ideal choice for those seeking a nutritious, heartwarming dish with minimal fat. Serve it steaming hot alongside crusty bread for the ultimate comfort food experience! Keywords: Low-fat Swiss barley soup, Gerstensuppe recipe, healthy soup recipes, traditional Swiss soups, barley vegetable soup.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 150 grams pearl barley
• 2 liters water
• 1 liter chicken broth
• 2 medium, diced carrot
• 2 medium, diced celery stalk
• 1 large, thinly sliced leek
• 1 medium, finely chopped onion
• 1 whole bay leaf
• 4 sprigs fresh thyme
• 2 cloves, minced garlic
• 1 large, peeled and diced potato
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup, chopped parsley
• 1 tablespoon olive oil

Directions

Step 1

Rinse the pearl barley under cold running water until the water runs clear. Drain and set aside.

Step 2

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 3

Add the minced garlic and stir for another minute until fragrant.

Step 4

Stir in the diced carrots, celery, and sliced leek. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the rinsed barley, potato, water, and chicken broth to the pot.

Step 6

Tie the bay leaf and thyme sprigs with kitchen twine and add to the pot.

Step 7

Season with salt and black pepper according to taste.

Step 8

Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Step 9

Let the soup simmer for about 60–75 minutes, stirring occasionally, until the barley and vegetables are tender.

Step 10

Remove and discard the bay leaf and thyme bundle.

Step 11

Check seasoning and adjust with more salt and pepper if needed.

Step 12

Stir in the chopped parsley and allow the soup to rest off the heat for 5 minutes before serving.

Step 13

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(4027.0g)

Amount per serving	% Daily Value*
Calories	1360.6

Total Fat 33.2g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 6.4g
Cholesterol 11.4mg	0%
Sodium 5621.4mg	0%
Total Carbohydrate 232.6g	0%
Dietary Fiber 38.9g	0%
Total Sugars 25.9g
Protein 41.3g	0%

Vitamin D 0IU	0%
Calcium 514.2mg	0%
Iron 13.9mg	0%
Potassium 3591.8mg	0%

*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.

Source of Calories

Fat: 21.4%

Protein: 11.8%

Carbs: 66.7%