Hearty, whole grain barley pairs with parsnips and celery root for this delicious Nordic Barley Celery Root Winter Soup. This makes for a satisfying, oil-free, plant-based dinner.
If you like this recipe, you’ll also enjoy: Mushroom Leek Barley Soup, Italian Winter Vegetable Barley Soup, Irish Vegetable Barley Soup, and Italian Winter Minestrone Soup.
Celery Root: Recipe Inspiration for Plant-Based Nordic Barley Winter Soup
Celery root is one of those underestimated, underutilized root vegetables that pops up in the winter. It can look quite intimidating, resembling something like an alien head with green hair. However, it’s powerful celery flavor makes it a delicious vegetable to add to soups, stews, or any dishes where you might have celery. It even works great sliced into planks and grilled.
This plant-based vegan recipe I’ve created was inspired by a recipe from Danish Chef Trina Hahnemann. I love the dash of nutmeg she adds to the broth and the sweetness from the parsnips and leeks.
How to Peel, Chop, and Prevent Celery Root from Turning Brown
Peeling celery root can seem daunting. The bumpy, hairy exterior means a regular vegetable peeler just won’t do. Instead, a sharp chef’s knife or paring knife makes the best tool for the job. It’s actually quite similar to removing the rind of a pineapple or peeling a butternut squash:
- Cut off the top and bottom. This gives you a steady surface so you can stand up the celery root safely
- Cut the peel off in vertical strips from top to bottom, following the round shape of the celery root. Do this all the way around. Then, flip over the celery root to make sure you didn’t miss any spots
- Rinse the celery root to remove any extra dirt or grit
- Cut into cubes, planks, matchsticks, or dice…whatever your recipe calls for.
- Celery root oxidizes (the flesh turns brown when exposed to air). So, store the cut pieces in water until ready to cook.
Chef Katie’s Plant-Based Cooking Tips
Gluten-Free: Barley contains gluten. For a gluten-free option, substitute with a wild rice blend or buckwheat.
Pearled vs Unpearled Barley: Pearled barley has been “polished” to remove some of the extra starches. Â Using pearled barley in this soup helps it retain its texture and give you a clearer broth. Â For a starchier broth, use unpearled barley. Simply add 10 minutes or so to the cooking time.
Vegan Bouillon Cubes: For adding flavor to plant-based soups, stews, braises, and sauces, I always keep a few of the Edward and Sons vegan bullion cubes on hand. They come in Beef, Chick’n, and Low-Sodium Veggie flavors. Plus, it’s easy to keep a few in your pantry.
Nordic Barley Celery Root Winter Soup
- Easy
- Servings: 4
- Ready In: 35 minutes
- Yield: 8 cups soup
Nordic Barley Celery Root Winter Soup
Ingredients
- 1 medium leek trimmed, cleaned, and sliced
- 1 celery root about 3/4 pound, peeled and diced
- 2 parsnips bout 1/2 pound, peeled and diced
- 1/2 cup pearled barley
- 2 cloves garlic minced
- 4 cups vegetable stock or 1 low-sodium vegan bouillon cube + 4 cups water
- 2 cups water
- 5 sprigs thyme or 1 tsp dried
- 2 bay leaves
- 4 cups baby spinach
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- To Make the Nordic Barley Celery Root Winter Soup: Preheat a large pot over medium-high heat. No oil is needed. Add the leeks. Cover and sweet until leeks are translucent, about 8-10 minutes.
- When leeks are done sweating, add the celery root, parsnips, and barley. Cook, uncovered, about 5 minutes, until there is just a little color on the parsnips.
- Add the garlic, vegetable stock, water, thyme, and bay leaves. Cover, bring to a boil, then reduce to a simmer. Cook for about 20 minutes, until the barley is tender.
- Remove the thyme sprig and bay leaves. Stir in the spinach and nutmeg. Turn off the heat, cover, and let sit until spinach wilts, just a minute or so. Taste to adjust seasoning.
- Serve and enjoy!
Notes
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 84 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 1 mg | 0 % |
| Sodium 162 mg | 7 % |
| Potassium 259 mg | 7 % |
| Total Carbohydrate 14 g | 5 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 2 g | |
| Protein 2 g | 5 % |
| Vitamin A | 43 % |
| Vitamin C | 24 % |
| Calcium | 7 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Simply Organic Bay Leaf Certified Organic
- Bob’s Red Mill Pearl Barley
- Edward & Sons Low Sodium Veggie Bouillon Cubes
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