Late 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 Autumn Harvest Blend salt and pepper 1/2 cup heavy cream (optional) |
Method:
In a large pot, heat oil. Dice onion and saute until translucent. Mince garlic and add to 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 spice blend. Bring to 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 saute until translucent. Mince garlic and add to 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 spice blend. Bring to 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.