Recipes Soup Vegetable Soup Nordic Winter Vegetable Soup 4.0 (831) Add your rating & review 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. More Vegetable Soups By Trina Hahnemann Updated on October 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 20 mins Total Time: 1 hrs Yield: 8 Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 2 leeks, white and tender green parts only, thinly sliced 2 garlic cloves, minced 1 cup pearled barley 8 cups low-sodium vegetable broth 4 cups water 10 thyme sprigs 2 bay leaves 1 1/2 pounds celery root, peeled and cut into 1/2-inch cubes 1 pound parsnips, peeled and cut into 1/2-inch pieces Salt and freshly ground pepper 1 pound baby spinach 1 teaspoon freshly grated nutmeg Directions 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. 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. Rate it Print