Cook the barley in a pot with water for 15 minutes. Then, drain it and set it aside.
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Meanwhile, sizzle the onions in oil and then add spinach, peas, and pear. Cover with water and simmer for 15 min.
Then, season with salt and pepper and blend the soup into creamy velouté.
For the crème fraîche, blitz soaked cashews with yogurt and lemon in a food processor.
Finally, divide the soup and barley among bowls and garnish with crème fraîche.