Root Vegetable Soup

2 tablespoon olive oil or butter

1 medium sweet onion, chopped (about 1 ½ cups)

3 garlic cloves, minced (2 tsp)

10 to 12 cups peeled and diced root vegetables, ½ inch (e.g. sweet potato, celery root/celeriac, turnip, carrots, parsnip. Butternut squash is great too) Note 1

7 cups water or vegetable stock (or broth) Note 2

⅓ cup pearl barley, rinsed Note 3 on optional soak

subheading: Seasonings:

1 teaspoon thyme

¼ teaspoon ground black pepper

1 teaspoon salt (or more or less depending on broth used)

¼ cup chopped dill leaves (optional)

subheading: Finishers:

2 cups fresh baby spinach, roughly chopped

Optional Garnishes: Homemade croutons (Note 4), Parmesan cheese, squeeze of lemon juice, drizzle of olive oil, chopped fresh herbs.

Directions at twokooksinthekitchen.com

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