ROASTED PARSNIP ROOT VEGETABLE SOUP

ROASTED PARSNIP ROOT VEGETABLE SOUP

Ingredients:
2 large yellow potatoes, scrubbed and cut into 1" cubes
2 large carrots, cut into 1" pieces
2 leeks (white parts only), well washed and thinly sliced
2 cloves garlic, minced
1 large onion, thinly sliced
2 tablespoons canola or olive oil
1 cup pearl barley
8 cups Basic Vegetable Broth or Basic Chicken Stock or low-sodium store-bought
4 cups water
2 bay leaves
12 ounces fresh baby spinach leaves

Directions:
Freshly grated nutmeg to taste
Salt and ground black pepper
PREHEAT the oven to 375°F.
In a large bowl, toss the parsnips, celeriac, potatoes, carrots, leeks, garlic, and onion
with the oil. Spread on a rimmed baking sheet and roast until the vegetables are
tender, about 20 minutes.
In a large soup pot, combine the roasted vegetables, barley, broth or stock, water, and
bay leaves. Simmer until the barley is cooked, 1½ to 2 hours. Stir in the spinach and
nutmeg and simmer for 5 minutes longer. Season to taste with salt and pepper and
more nutmeg, if desired.
bread
WHOLE-GRAIN CRACKERS
I LIKE TO KEEP A SUPPLY OF THESE CRACKERS ON HAND FOR A QUICK SNACK TOPPED WITH
A SLICE OF EMMENTALER OR SWISS CHEESE.
Makes 24