Soup-e Jo — Persian Barley Soup

YKGrub · Sept 2026 · Serves 4 · ~40 min · Instant Pot, minimalist, vegan option

Ingredients

1 tbsp olive oil or butter
1 onion, finely diced
2 carrots, finely diced
¾ cup pearl barley, rinsed
6 cups vegetable stock
1 tsp ground turmeric
Juice of 1 lemon, more to taste — it wants a lot
½ cup milk, cream, or a splash of coconut milk (optional)
Salt & black pepper
Chopped parsley or dried mint to finish

Method

1. Sauté

Instant Pot on Sauté: heat the oil, cook onion and carrot 5 min until softened. Stir in the turmeric for 30 seconds.

2. Pressure cook

Add barley and stock. Cancel Sauté, lid on, High Pressure 20 min, natural release 10 min.

Barley is a sturdy grain — this is exactly what the Instant Pot is for. Stovetop version: same steps, simmer covered 45–50 min.

3. Thicken

Blend about a third of the soup with an immersion blender, or mash it against the side of the pot. Thick and a little creamy, not smooth.

4. Finish

Stir in the milk or cream off the heat if using. Lemon juice, salt, pepper. Top with parsley or a pinch of dried mint.

Notes

Baby portion: scoop out before the salt and lemon — soft barley and carrot, easy to mash
Barley counts as one starchy carb for the day; skip the cream and the lemon carries it
Thickens hard overnight — loosen with stock or water when reheating
No alcohol; lemon does the acid work