Late Autumn Harvest Soup
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WHAT YOU NEED:
2 Tbsp olive oil 1 onion 4 cloves garlic 2 carrots 1 celery root 1 turnip 1 parsnip ½ acorn squash 7 cups broth or water 1/3 cup pearl barley 1-2 tsp thyme salt and pepper 1/2 cup heavy cream (optional) |
METHOD:
In a large pot, heat oil. Dice onion and sauté until translucent. Mince garlic and add to the pot; stir into onion. Peel and dice root vegetables into 1-inch cubes, and add to pot, stir, and cook for about 1 minute.
Add broth and thyme. Bring to a boil, then reduce heat to a simmer. Add barley and cook until barley is done about 30-40 minutes. Remove from heat and add cream. Salt and pepper to taste. Add additional spice blend to taste.
In a large pot, heat oil. Dice onion and sauté until translucent. Mince garlic and add to the pot; stir into onion. Peel and dice root vegetables into 1-inch cubes, and add to pot, stir, and cook for about 1 minute.
Add broth and thyme. Bring to a boil, then reduce heat to a simmer. Add barley and cook until barley is done about 30-40 minutes. Remove from heat and add cream. Salt and pepper to taste. Add additional spice blend to taste.