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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy! Ingredients:
4 potatoes, peel and diced |
1 onion, chopped |
1 garlic clove, cut in half |
1 parsnip, peeled and diced |
2 carrots, peeled and diced |
1 turnip, peeled and diced |
1 celery root, peeled and diced (celeriac) (optional) |
1 fennel, diced (optional) |
1 leek, washed and thinly sliced |
1 rutabaga, peeled and diced |
1 (15 ounce) can vegetable broth |
1/3 cup barley |
1/3 cup cilantro, washed and chopped |
4 cups water |
salt and pepper |
Directions:
1. In a large saucepan add all ingredients and bring to a boil.
2. Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
3. Add additional water if needed.
4. When done you can mash a little with the potato masher or eat as is.
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