Root Vegetable Soup
A hearty and nutritious soup featuring a medley of root vegetables, perfect for warming up on a chilly day.
Ingredients
oil and aromatics
- 2 tablespoons olive oil or butter
- 1 medium sweet onion, chopped (about 1 1/2 cups)
- 3 cloves garlic, minced (2 tsp)
root vegetables
- 10-12 cups peeled and diced root vegetables (e.g., sweet potato, celery root, turnip, carrots, parsnip, butternut squash)
liquid
- 7 cups water or vegetable stock (or broth)
- 1/3 cup pearl barley, rinsed (optional soak)
seasonings
- 1 teaspoon thyme
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
optional herbs and garnishes
- 1/4 cup chopped dill leaves (optional)
- 2 cups fresh baby spinach, roughly chopped
Instructions
- Heat oil or melt butter in a large pot. Sauté onions for 5 minutes until translucent, then add garlic and cook for 30 seconds. Add root vegetables and cook for 3 minutes.
- Add broth or water, barley, thyme, salt, pepper, and dill. Bring to a boil, cover, then simmer for 30-40 minutes until vegetables and barley are tender.
- Stir in spinach and cook for 1 minute until wilted. Adjust seasonings as desired, then serve hot with garnishes.
Notes
For a creamier texture, blend a portion of the soup before serving.