Vegan - Hearty Root Soup Recipe

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Vegan - Hearty Root Soup Recipe

 

My neighbor made some of this and brought it to me for Tiny. I got the recipe

from her because it was good.

 

I have been making this for years and it's the only soup packed with nutrients

I've been able to get kids to eat and even ask for a second bowl. Each time you

make this soup it will be a little different. Add more or less of a vegetable

and you can mix and match with other vegetables not listed. It freezes well so

you can take along to work for lunch weeks later with a nice chunk of bread.

Enjoy!

 

6-8

servings

1 hour 20 min prep

4 potatoes, peel and diced

1 onion, chopped

1 garlic clove, cut in half

1 parsnip, peeled and diced

2 carrots, peeled and diced

1 turnip, peeled and diced

1 celery root, peeled and diced (celeriac) (optional)

1 fennel, diced (optional)

1 leek, washed and thinly sliced

1 rutabaga, peeled and diced

1 (15 ounce) can vegetable broth

1/3 cup barley

1/3 cup cilantro, washed and chopped

4 cups water

salt and pepper

 

In a large saucepan add all ingredients and bring to a boil.

Simmer until all vegetables are soft and barley is cooked, about 40 minutes

uncovered.

Add additional water if needed.

When done you can mash a little with the potato masher or eat as is.

 

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