Vegetable Root Soup with Barley and Spinach

Ingredients

• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 large onion, thinly sliced
• 2 leeks, white and tender green parts only, thinly sliced
• 2 garlic cloves, minced
• 1 cup (240 ml) pearled barley
• 8 cups (1.92 L) low-sodium vegetable broth
• 4 cups (960 ml) water
• 1 1/2 pounds (680 g) celery root, peeled and cut into 1/2-inch (1 cm) cubes
• 1 pound (450 g) parsnips, peeled and cut into 1/2-inch (1 cm) pieces
• Salt and freshly ground pepper
• 1 pound (450 g) baby spinach

Method

1. In a large pot, heat the oil. Add the onion, leeks, and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley.
2. Add the vegetable broth and water and bring to a boil. 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.
3. Stir in the spinach and simmer for 5 minutes. Season the soup with salt and pepper, then serve and enjoy.