Name: Root Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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.

There&#39;s nothing like Fall soups to help ease the transition from summer. Root Vegetable Soup  - loaded with squash, sweet potato, turnip, celeriac, carrots, barley and onions - is the perfect segue into Fall. Nutrient-rich, low calorie and, most importantly, absolutely delicious. 

Root Vegetable Soup

olive oil

sweet onion, chopped ((about 1 1/2 cups))

garlic cloves, minced ((2 tsp))

water or vegetable stock (or broth) (Note 2)

pearl barley, rinsed (Note 3 on optional soak)

thyme

black pepper

salt

dill leaves (optional)

baby spinach, roughly chopped

Optional Garnishes: Homemade croutons (Note 4), Parmesan cheese, squeeze of lemon juice, drizzle of olive oil, chopped fresh herbs.

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,

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603388175/f2ffbepj1cccz0dvs3z8.mp4

Root Vegetable Soup with Barley - a soup or meal in a bowl. several good shortcuts without compromising taste. Delicious comfort food.

Root Vegetable Soup with Barley VIDEO

root vegetable soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 8

Ingredients

Instructions

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