As the weather cools and the days grow shorter, there’s nothing quite like a nourishing bowl of soup to warm you from the inside out. This wholesome Squash, Spinach & Pearl Barley Soup from Leader Brand is comforting, hearty, and packed with flavour.

It’s created with simple, seasonal ingredients, the base is squash and baby spinach, rounded out with nutty pearl barley for that perfect chewy bite.

What makes this soup extra special is the aromatic herbs, hints of garlic, sage, thyme, and a sprig of rosemary simmered slowly to infuse the soup.

Whether you’re batch cooking for the week or curling up with a warm bowl on a rainy evening, this recipe is as satisfying as it is nourishing. Plus, it reheats beautifully, just add a splash of stock or water and you’re good to go.

Thank you to Leader Brand for this delish recipe – Leader Brand is a New Zealand horticultural business that is 100% family owned and operated. They grow, harvest and distribute a wide range of fruit and vegetables both nationally and internationally. Look out for them in your local store.

Visit Leader Brand on Instagram here

Squash, Spinach & Pearl Barley Soup

Total time 50 mins Prep time 10 Cook time 40 Serves 4

INGREDIENTS

1 small LeaderBrand Squash, peeled, seeded, and cubed

120g LeaderBrand Baby Spinach 

1 tbsp olive oil 

1 large brown onion, diced 

1 rib celery, finely diced 

3 cloves garlic, minced  

2 tsp dried sage 

1 tsp fresh thyme 

¼ tsp paprika 

Salt and pepper, to taste 

1300ml vegetable stock 

2 bay leaves 

1 sprig rosemary 

¾ cup pearl barley 

Prep the Ingredients: 

Dice the onion and celery. 

Mince the garlic. 

Peel the squash, remove the seeds, and cut into cubes. 

Sauté the Aromatics: 

Heat the olive oil in a large pot over medium heat. 

Add the onion, celery, and garlic. Sauté for 3-4 minutes until soft and translucent. 

Add the Squash & Spices: 

Stir in the squash, sage, thyme, paprika, salt, and pepper. 

Cook for another 2-3 minutes, stirring often. 

Simmer the Soup: 

Pour in the vegetable stock and add the bay leaves and rosemary sprig. 

Bring to a boil, then stir in the pearl barley. 

Reduce heat and let simmer for 20-25 minutes, until the barley is tender with a slight chew. 

Finish & Serve: 

Remove the bay leaves and rosemary sprig.. 

Stir in the spinach just before serving, allowing it to wilt. 

Taste and adjust seasoning if needed. 

Tip: If reheating, you may need to add a little extra stock or water.  

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