Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil or butter
  • 1 medium sweet onion, chopped ((about 1 1/2 cups))
  • 3 garlic cloves, minced ((2 tsp))
  • 10 -12 cups peeled and diced root vegetables, 1/2 inch (e.g. sweet potato, celery root/celeriac, turnip, carrots, parsnip. Butternut squash is great too)
  • 7 cups water or vegetable stock (or broth) (Note 2)
  • 1/3 cup pearl barley, rinsed (Note 3 on optional soak)
  • 1 teaspoon thyme
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt ((or more or less depending on broth used))
  • 1/4 cup chopped dill leaves (optional)
  • 2 cups fresh baby spinach, roughly chopped
  • Optional Garnishes: Homemade croutons (Note 4), Parmesan cheese, squeeze of lemon juice, drizzle of olive oil, chopped fresh herbs.

Instruction

  • SAUTE AROMATICS AND VEGETABLES: Heat oil or melt butter on medium heat in a large soup pot. Add onions and sauté 5 minutes until translucent. Stir in garlic for 30 seconds. Add root vegetables and stir for another 3 minutes.
  • SIMMER SOUP: Add broth (or water), barley, thyme, salt, pepper and dill (if using). Bring to boil, cover, then reduce heat to low/ Simmer for 30-40 minutes until vegetables and barley are soft and tender, but not mushy. Soup will thicken on standing or in fridge overnight. If too thick, add a little bit of water or broth.
  • FINISH AND SERVE: Stir in spinach for 1 minute to let it wilt. Taste and adjust seasonings, adding more thyme, salt, dill etc as you like. Ladle soup into bowls and serve with crusty warm bread, homemade croutons (Note 4). grated Parmesan cheese, a drizzle of olive oil or a couple drops of lemon juice,