Barley and Root Vegetable Soup

1. 1

   Soak the barley in cold water for 30 minutes to 1 hour; strain and discard water.

2. 2

   Heat the stock in a medium saucepan over medium heat; taste and add salt as needed.

3. 3

   Add the barley to the hot stock; mix well and cook for 30 minutes, stirring once or twice.

4. 4

   Add the carrot, fennel and celeriac or parsnip; stir to combine, then cook for about 15 minutes, stirring occasionally, until the vegetables are tender.

5. 5

   Season with salt to taste.

6. 6

   Divide among individual bowls; serve with a sprinkle of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.