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Vegan - Hearty Root Soup

Vegan - Hearty Root Soup Recipe

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!
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Prep Time 20 mins
Cook Time 40 mins
Course Starter
Cuisine Vegan
Calories 200 kcal

Ingredients
  

  • 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

Instructions
 

  • 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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Nutrition

Serving: 419gCalories: 200kcalCarbohydrates: 44.8gProtein: 5.8gFat: 0.6gSaturated Fat: 0.1gSodium: 59.2mgFiber: 8.1gSugar: 7.9g
Keyword < 60 Mins, Egg-free, Free Of..., Kosher, Lactose-free, Onions, Potato, Stove Top, Vegan, Vegetable
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