Barley Soup with Roasted Veggies

Name: Barley Soup with Roasted Veggies
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European, American
Ingredients: 3 medium carrots, cut into 1/2 inch (1.25cm) pieces; 3 medium parsnips (or parsley roots), peeled and cut into 1/2 inch, 1.25cm pieces; 3 celery stalks cut into 1/2 inch, 1.25 cm pieces; 1 onion, unpeeled, halved through the root end; 3 garlic cloves unpeeled; 3 bay leaves; 3/4 teaspoon black peppercorns; 1/2 teaspoon allspice berries; 3 tablespoons rapeseed oil, or canola or sunflower; 1/2 cup (100g) Pearl barley; 1/3 cup (80ml) heavy cream; Salt and pepper; 1 fresh Rosemary sprig

3 steps

Prep:10minCook:1h

From Michał Korkosz’s book

Updated at: Thu, 17 Aug 2023 13:27:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories214.4 kcal (11%)

Total Fat12.1 g (17%)

Carbs25.3 g (10%)

Sugars4.4 g (5%)

Protein3.2 g (6%)

Sodium173.6 mg (9%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3carrots

medium, cut into 1/2 inch, 1.25cm pieces

3parsnips

medium, or parsley roots, peeled and cut into 1/2 inch, 1.25cm pieces

3celery stalks

cut into 1/2 inch, 1.25 cm pieces

1onion

unpeeled, halved through the root end

3garlic cloves

unpeeled

3bay leaves

¾ teaspoonblack peppercorns

½ teaspoonallspice berries

3 tablespoonsrapeseed oil

or canola or sunflower

½ cuppearl barley

Instructions

Step 1

Preheat the oven to 450F (230C). Toss the carrots, parsley roots, onion, garlic, rosemary, bay leaves, pepper corns and allspice with the oil on a rimmed baking sheet. Roast, tossing occasionally until tender and browned, 35 minutes.

Step 2

While the vegetables roast, cook the barley. Bring 360ml water to a boil. Season with salt and add the barley. Cook, covered, over low heat until all the liquid has been absorbed, about 30 minutes.

Step 3

Transfer the roasted vegetables, spices and barley to a large pot. Add 2 litres water and bring to a boil. Simmer for about 20 minutes, until the soup is deeply brown. Stir in the cream. Season with salt and ground pepper.