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Nordic Winter Vegetable Soup. Photo © Tina Rupp
© Tina Rupp

Nordic Winter Vegetable Soup

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  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 8
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Trina Hahnemann calls the root vegetables in this simple vegetarian soup the "gold of Nordic soil" because they're high in nutrients and grow well in cold climates.

  1. 2 tablespoons extra-virgin olive oil
  2. 1 large onion, thinly sliced
  3. 2 leeks, white and tender green parts only, thinly sliced
  4. 2 garlic cloves, minced
  5. 1 cup pearled barley
  6. 8 cups low-sodium vegetable broth
  7. 4 cups water
  8. 10 thyme sprigs
  9. 2 bay leaves
  10. 1 1/2 pounds celery root, peeled and cut into 1/2-inch cubes
  11. 1 pound parsnips, peeled and cut into 1/2-inch pieces
  12. Salt and freshly ground pepper
  13. 1 pound baby spinach
  14. 1 teaspoon freshly grated nutmeg
  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.
  2. Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper and serve in deep bowls.
Notes One serving 257 cal, 44 gm carb, 6 gm fat, 1.4 gm sat fat, 9 gm protein, 10 gm fiber. Serve With Hearty whole-grain rye bread.

Suggested Pairing

Green-apple-scented, balanced Chardonnay.