Warm Winter-to-Spring Soup (Print Version)

Hearty mix of seasonal vegetables and pearl barley creates a nourishing, flavorful bowl for cooler days.

# Components:

→ Vegetables

01 - 1 medium leek, white and light green parts only, sliced
02 - 2 medium carrots, peeled and diced
03 - 2 medium parsnips, peeled and diced
04 - 1 small rutabaga, peeled and diced
05 - 1 cup green cabbage, shredded
06 - 1 cup baby spinach, roughly chopped
07 - 2 celery stalks, diced
08 - 2 garlic cloves, minced

→ Grains

09 - 3/4 cup pearl barley, rinsed

→ Liquids

10 - 8 cups low-sodium vegetable broth
11 - 1 tablespoon olive oil

→ Herbs & Seasonings

12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried marjoram
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped for garnish

# Method:

01 - 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.
02 - Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
03 - Stir in the pearl barley, then pour in the vegetable broth. Add bay leaf, thyme, and marjoram. Bring to a boil.
04 - Reduce heat to a simmer. Cover and cook for 35 minutes, stirring occasionally, until barley and root vegetables are tender.
05 - Add cabbage and spinach. Simmer uncovered for another 5-7 minutes, until greens are wilted but still vibrant.
06 - Season with salt and pepper to taste. Remove bay leaf. Ladle into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • Seasonal Bridge: Perfectly utilizes late winter root vegetables alongside fresh early spring greens like spinach and cabbage.
  • Hearty & Wholesome: Packed with fiber-rich pearl barley and nutrient-dense vegetables for a satisfying meal.
  • Simple Preparation: An easy one-pot recipe that yields six servings, making it ideal for meal prep or a family dinner.
02 -
  • Rinse the Grain: Always rinse your pearl barley under cold water before adding it to the pot to remove excess starch.
  • Sodium Control: Using low-sodium broth gives you better control over the final seasoning of the dish.
  • Greenery: Adding the spinach and cabbage at the very end ensures they remain vibrant and do not overcook.
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