Save As the winter chill begins to fade and the first hints of spring emerge, there is no better way to embrace the shifting seasons than with a warm, comforting bowl of soup. This Warm Winter-to-Spring Vegetable Soup with Barley combines the earthy depths of root vegetables like parsnips and rutabaga with the refreshing vibrance of early greens, creating a wholesome meal that nourishes both body and soul.
Save The beauty of this soup lies in its simplicity and the way the pearl barley provides a wonderful chewy texture. By simmering the leeks, carrots, and celery together, you build a fragrant base that carries the flavors of dried thyme and marjoram through every spoonful.
Ingredients
- Vegetables: 1 medium leek (white and light green parts only, sliced), 2 medium carrots (peeled and diced), 2 medium parsnips (peeled and diced), 1 small rutabaga or turnip (peeled and diced), 1 cup green cabbage (shredded), 1 cup baby spinach (roughly chopped), 2 celery stalks (diced), 2 garlic cloves (minced).
- Grains: 3/4 cup pearl barley (rinsed).
- Liquids: 8 cups low-sodium vegetable broth, 1 tablespoon olive oil.
- Herbs & Seasonings: 1 bay leaf, 1 teaspoon dried thyme, 1/2 teaspoon dried marjoram, salt and freshly ground black pepper (to taste), 2 tablespoons fresh parsley (chopped, for garnish).
Instructions
- Step 1
- Heat olive oil in a large soup pot over medium heat. Add leek, carrots, parsnips, rutabaga, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
- Step 2
- Add garlic and cook for 1 minute, stirring constantly, until fragrant.
- Step 3
- Stir in the pearl barley, then pour in the vegetable broth. Add bay leaf, thyme, and marjoram. Bring to a boil.
- Step 4
- Reduce heat to a simmer. Cover and cook for 35 minutes, stirring occasionally, until barley and root vegetables are tender.
- Step 5
- Add cabbage and spinach. Simmer uncovered for another 5–7 minutes, until greens are wilted but still vibrant.
- Step 6
- Season with salt and pepper to taste. Remove bay leaf.
- Step 7
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Zusatztipps für die Zubereitung
To ensure the best results, use a large soup pot to allow the barley plenty of room to expand as it simmers. If the soup becomes too thick upon standing or after refrigeration, simply add a splash more vegetable broth or water when reheating to reach your desired consistency.
Varianten und Anpassungen
This recipe is highly versatile; you can swap the rutabaga for potatoes or sweet potatoes if desired. For an added protein boost, consider stirring in cooked white beans or chickpeas during the final five minutes of simmering along with the greens.
Serviervorschläge
Serve this comforting bowl of soup alongside a slice of crusty whole-grain bread. For a brighter flavor profile, you can add a drizzle of fresh lemon juice or a sprinkle of grated Parmesan cheese over each serving just before bringing it to the table.
Save Each serving provides 180 calories, 3g of total fat, 36g of carbohydrates, and 5g of protein, making it a light yet nourishing choice for any day of the week. This Warm Winter-to-Spring Vegetable Soup with Barley is a celebration of seasonal produce that will leave you feeling refreshed and satisfied.
Recipe FAQ Section
- → What vegetables are best in this seasonal soup?
Root vegetables like carrots, parsnips, rutabaga, and leek provide heartiness, while cabbage and spinach add fresh, leafy notes late in cooking.
- → How do I cook pearl barley properly in the broth?
Rinse pearl barley first, then simmer with vegetables and broth for about 35 minutes until tender but not mushy.
- → Can I adjust seasoning to enhance flavor?
Yes, thyme, marjoram, bay leaf, salt, and pepper balance the flavors perfectly; fresh parsley adds a bright finish.
- → What are good add-ins to increase protein?
Cooked white beans or chickpeas stirred in with leafy greens bring protein without altering the dish’s freshness.
- → Are substitutions possible for root vegetables?
Rutabaga can be replaced with potatoes or sweet potatoes to vary texture and sweetness as desired.
