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Nordic Barley Celery Root Winter Soup

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.
Total Time35 minutes
Course: Dinner, Lunch, Soup
Cuisine: Nordic, Plant-Based, Vegan, Vegetarian
Keyword: barley, healthy, high carb, low fat, low calories, oil-free, one pot meal, plant-based, root vegeteables, soup, vegan, vegetarian, wfpb, whole grain, winter
Servings: 4
Calories: 84kcal

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

Yield: About 8 cups