Hearty Autumn Root Vegetable and Barley Soup

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 small rutabaga, peeled and diced (about 1.5 cups)
• 3/4 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 handfuls fresh kale, chopped
• 1 tablespoon fresh lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until translucent and fragrant.
2. Add minced garlic, carrots, parsnips, and rutabaga to the pot. Sauté for another 6-7 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in the rinsed pearl barley, dried thyme, rosemary, and smoked paprika. Cook for 1 minute to toast the barley and release the herbs' aroma.
4. Pour in the vegetable broth and stir well. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until the barley and root vegetables are tender.
5. Check the soup occasionally, stirring and adding a splash of water or broth if it becomes too thick or starts to stick.
6. Once the soup is thick and the barley is soft, stir in the chopped kale and cook uncovered for 3-4 minutes until wilted but still vibrant.
7. Remove the pot from heat and stir in fresh lemon juice. Season with salt and pepper to taste. Adjust seasoning as needed.
8. Serve the soup hot with crusty bread or a side salad for a complete cozy meal.

Chef tips

• If you don’t have rutabaga, substitute with turnips or sweet potato – keep in mind that sweet potatoes will add a hint of sweetness.
• Pearl barley can be replaced with farro or brown rice, but cooking times may vary slightly.
• For a vegan and gluten-free version, use certified gluten-free pearl barley substitute or millet.
• Adding lemon juice at the end brightens the flavors and balances the earthiness of root vegetables.
• You can prep all vegetables ahead and refrigerate 1-2 days before cooking to save time.
• If you prefer a thicker soup, pulse a cup of the soup in a blender and stir it back in.
• Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 3 months.