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Winter Veg and Barley Soup

This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either.

By bbcgoodfood · From Open Recipes · 13 ingredients
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Why it works: Leek and barley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 142 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Leek + barleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together142 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Celery + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + parsniptop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,096 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Parsnip + thymetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together270 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Leek + parsniptop 2% of all pairs
    Aroma overlapstrong
    Mentioned together165 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the potato

How well each one fits the dish's main ingredients (butter, leek, celery, carrot, parsnip, thyme, barley):

  1. Turnipabout as good a flavor fit
  2. Potatothe original

Fit is the average pairing score against butter, leek, celery, carrot, parsnip, thyme, barley. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).