Warm Winter-to-Spring Vegetable (Print Version)

A wholesome blend of seasonal vegetables and barley, simmered to create a rich and nourishing bowl.

# What You’ll Need:

→ Vegetables

01 - 1 medium leek, white and light green parts only, sliced
02 - 2 medium carrots, peeled and diced
03 - 2 medium parsnips, peeled and diced
04 - 1 small rutabaga, peeled and diced
05 - 1 cup green cabbage, shredded
06 - 1 cup baby spinach, roughly chopped
07 - 2 celery stalks, diced
08 - 2 garlic cloves, minced

→ Grains

09 - 3/4 cup pearl barley, rinsed

→ Liquids

10 - 8 cups low-sodium vegetable broth
11 - 1 tablespoon olive oil

→ Herbs & Seasonings

12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried marjoram
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped for garnish

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add leek, carrots, parsnips, rutabaga, and celery. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Add garlic and cook for 1 minute, stirring constantly, until fragrant.
03 - Stir in the pearl barley, then pour in the vegetable broth. Add bay leaf, thyme, and marjoram. Bring to a boil.
04 - Reduce heat to a simmer. Cover and cook for 35 minutes, stirring occasionally, until barley and root vegetables are tender.
05 - Add cabbage and spinach. Simmer uncovered for another 5 to 7 minutes, until greens are wilted but still vibrant.
06 - Season with salt and pepper to taste. Remove bay leaf.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Additional Tips::

01 -
  • It tastes like comfort but feels nourishing, no heavy cream required to feel deeply satisfying.
  • One pot, minimal fuss, and it only gets better as it sits in your fridge for days.
  • Those parsnips and rutabagas add a subtle sweetness you don't get from ordinary vegetable soup.
02 -
  • Don't skip rinsing the barley or you'll end up with a starchy, slightly gluey soup instead of one with clear, flavorful broth.
  • Adding the greens at the very end is not optional if you want them to stay green and recognize themselves in the bowl, not turn into an unappetizing mush.
03 -
  • Make this soup a day ahead if you can, because the flavors deepen overnight and it tastes even better reheated gently on the stove.
  • If your broth is salty already, taste carefully before adding more salt, and always season at the very end when everything is cooked and you can actually judge what it needs.
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