This is a hearty soup recipe that provides an interesting way to eat a variety of veggies all in one bowl. Add any spicing that you think would enhance the flavour.
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 tablespoon olive oil
1 celeriac root, cut into cubes
1 rutabaga, cut into cubes
1 parsnip, chopped
2 tomatoes, chopped
6 cups vegetable broth
1/2 cup barley
1 bay leaf
1 teaspoon thyme
1 bunch rapini, chopped
Salt, pepper and lemon juice
In a large soup pot, saute onion, carrot and celery. Add root vegetables cook until slightly softened and browned. Add chopped tomatoes, vegetable broth, barley, bay leaf and thyme. Bring to a boil. Reduce heat to a simmer for 35 minutes. Add chopped rapini. Season with salt, pepper and lemon juice to taste.
