Nordic Winter Vegetable Soup

Name: Nordic Winter Vegetable Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Nordic, Scandinavian, European
Ingredients: 454 grams baby spinach; 2 bay leaves; 680 grams celery root, peeled and cut into 1/2-inch cubes; 2 garlic cloves, minced; 2 leeks, white and tender green parts only, thinly sliced; 1 teaspoon freshly grated nutmeg; 2 Tbsps extra-virgin olive oil; 1 large onion, thinly sliced; 454 grams parsnips, peeled and cut into 1/2-inch pieces; 237 milliliters pearled barley; 8 servings Salt and freshly ground pepper; 10 thyme sprigs; 2 liters low-sodium vegetable broth; 946 milliliters water

The recipe Nordic Winter Vegetable Soup could satisfy your Scandinavian craving in about 1 hour. One serving contains 245 calories, 7g of protein, and 5g of fat. This vegan recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. A mixture of baby spinach, bay leaves, nutmeg, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as an affordable soup.

Instructions

In a large pot, heat the oil.

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Cooking Oil

Equipment you will use

Pot

Add the onion, leeks and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley.

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Barley

Garlic

Leek

Onion

Add the vegetable broth, water, thyme and bay leaves and bring to a boil.

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Vegetable Broth

Bay Leaves

Thyme

Water

Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.

Ingredients you will need

Root Vegetable