Scandinavian Winter Vegetable Barley Soup Recipe
Scandinavian Winter Vegetable Barley Soup
Submitted By: Taz
Ingredients:
2 Tbs Extra Virgin Olive Oil
2 Leeks - cleaned, dark green removed, and thinly sliced
2 cloves Fresh Garlic - minced
1 Large Onion - quartered and sliced thin
1 Cup Pearled Barley
8 Cups Low Sodium Vegetable Broth
4 Cups Water
10 sprigs Fresh Thyme
2 Bay Leaves
2 Large Carrots - peeled and cut into ½ inch pieces
1 ½ lbs Celeriac / Celery Root -peeled and cut into ½ inch 'cubes'
1 lb Parsnips - peeled and cut into ½ inch pieces
1 lb Red Potatoes - peeled and cut into ½ inch cubes
1 lb Baby Spinach - can substitute kale (rough chopped) if desired
1 tsp Fresh Ground Nutmeg
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Heat the oil in a large (6-8 quart) pot over medium heat until shimmering
- Once the oil is hot, add leeks, garlic, and onion - Allow to cook (stirring occasionally) until softened (apx 5 minutes)
- Stir in the pearled barley and sauté for 1 minute
- Add the vegetable broth, water, thyme, and bay leaves - Bring to a boil
- Add the carrots, celeriac/celery root, parsnips, and potatoes - Season with salt and pepper (apx 1 tsp salt and ½ tsp pepper - Don't worry, we will adjust later) - Thoroughly combine
- Reduce to a simmer - Allow to simmer (stirring occasionally) until the pearled barley and root vegetables are tender (apx 40 minutes)
- Once the barley and root vegetables are tender, stir in the spinach and nutmeg - Allow to cook (stirring frequently) for 5 minutes
- Adjust seasoning with additional salt and pepper if desired - Serve hot as a starter or along with a winter vegetable salad and a good 'hunk' of oat, rye, or crusty bread for a filling meal
