Vegan - Hearty Root Soup

Name: Vegan - Hearty Root Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 4 potatoes, peel and diced; 1 onion, chopped; 1 garlic clove, cut in half; 1 parsnip, peeled and diced; 2 carrots, peeled and diced; 1 turnip, peeled and diced; 1 celery root, peeled and diced (celeriac) (optional); 1 fennel, diced (optional); 1 leek, washed and thinly sliced; 1 rutabaga, peeled and diced; 1 (15 ounce) can vegetable broth; 1/3 cup barley; 1/3 cup cilantro, washed and chopped; 4 cups water; salt and pepper

Community Pick

Submitted by DragonShoes

"I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!"

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Ready In:: 1hr
Ingredients:: 15
Serves:: 6-8

ingredients

4 potatoes, peel and diced
1 onion, chopped
1 garlic clove, cut in half
1 parsnip, peeled and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 celery root, peeled and diced (celeriac) (optional)
1 fennel, diced (optional)
1 leek, washed and thinly sliced
1 rutabaga, peeled and diced
1 (15 ounce) can vegetable broth
¹⁄₃ cup barley
¹⁄₃ cup cilantro, washed and chopped
4 cups water
salt and pepper

directions

In a large saucepan add all ingredients and bring to a boil.
Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
Add additional water if needed.
When done you can mash a little with the potato masher or eat as is.

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Reviews

I made this once before, and I thought it was VERY bland. It's a good mix of veggies,but I felt it needed a lot more flavor. I tried it again making some changes, and it tastes much better. My changes: I sauteed a few cloves of garlic--minced-- and chopped shallots in olive oil, then added some dry white wine. I used Wolfgang Puck's veggie stock and no water. I also added fresh parsley, rosemary, basil, and 2 bay leaves. Also added chopped celery and shallots to the soup. NOW we're talking good soup!

FabulousBigNiki
I just made this soup and it was simply amazing! Obviously, the better quality vegetables used, the better the flavour. I used mostly organic vegetables and made two simple changes to the recipe; I added a bit of wine, two more cups of water and used two organic vegetable bouillon cubes for the stock. This created far more servings then what was in the recipe. We have plenty to freeze and my family loves it.

thejunctiongirl
This was so good! And it made way more than 6 servings.

caligirl4life597
I have never in my life had so many veggies that I've never had before. Parsnips? Turnips? And what the heck is rutabaga? Well I made this dish for my vegetarian partner and we both loved it! Great and healthy for you. I would recommend this for sure!! Thanks for the great recipe!

pmbirc
Delicious! DO NOT SKIP THE CILANTRO and salt!!! The slight deviations I made included sweating the onions with 4 cloves of chopped garlic for 10 min in 1 T olive oil before adding everything else. I skipped the leek (didn't have one), used chicken broth instead of veggie, and added 2 bouillon cubes to the 4 c water. I slightly mashed at the end, and added juice of 1/2 small lemon. Thanks for sharing!

rsnelling42

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Tweaks

Delicious! DO NOT SKIP THE CILANTRO and salt!!! The slight deviations I made included sweating the onions with 4 cloves of chopped garlic for 10 min in 1 T olive oil before adding everything else. I skipped the leek (didn't have one), used chicken broth instead of veggie, and added 2 bouillon cubes to the 4 c water. I slightly mashed at the end, and added juice of 1/2 small lemon. Thanks for sharing!

rsnelling42