Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 8
© Tina Rupp

How to Make It

Step 1    

In a large pot, heat the oil. Add the onion, leeks and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley. Add the vegetable broth, water, thyme and bay leaves and bring to a boil. Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.

Step 2    

Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper and serve in deep bowls.

Chef's Notes

One serving 257 cal, 44 gm carb, 6 gm fat, 1.4 gm sat fat, 9 gm protein, 10 gm fiber.

You May Like