This soup is a real winner for the springtime and will make you feel amazing! It is light and nourishing, and brings us into balance after the heavier foods of winter. Whole barley grain supports the digestion, and when it is cooked together with vegetables into a creamy soup, it is gently delicious and can be eaten often (not only in springtime!). If you cook a larger amount of barley you can store the part you don’t use it in the refrigerator to use another time.
If you cannot find pot barley, then use pearl barley (less fibre and minerals though.) It is fine to change the vegetables and create your own version! You can also add leftover beans to make a one-pot meal.