ROOT VEGETABLE SOUP
Ingredients
2 tablespoon olive oil
1 medium sweet onion, chopped (about 1 ½ -2 cups)
5 garlic cloves, minced (2 tsp)
10 -12 cups peeled and diced root vegetables, ½ inch cubes (sweet potato, celery root/celeriac, turnip, carrots, parsnip, butternut squash)
8 cups low sodium vegetable stock (without tomatoes)
½ cup pearl barley or brown short grain rice
1 ½ teaspoon thyme
½ teaspoon ground black pepper
1 teaspoon red pepper flakes
2 cups chopped kale
Parmesan cheese
Lemon juice (one)
Instructions
SAUTE AROMATICS AND VEGETABLES: Heat oil o on medium heat in a large soup pot. Add onions and sauté 5 minutes until translucent. Stir in garlic for 30 seconds. Add root vegetables and stir for another 5 minutes.
SIMMER SOUP: Add broth, barley, thyme, red pepper flakes, pepper. Bring to boil, cover, then reduce heat to low/ Simmer for 30-40 minutes until vegetables and barley/brown rice are soft and tender, but not mushy. Add water if too thick.
FINISH AND SERVE: Stir in kale for 2 minute to let it wilt. Serve in deep bowl and add grated Parmesan.