Hearty Winter Vegetable Soup

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Start off the New Year on the right foot with this hearty and nutritious soup. Begin with a “toasting” of mild spices that give the soup its unique and delicious flavor. Also, as an alternative, change out the vegetables for potatoes and spinach, or squash and swiss chard. Not only is it high in protein and fiber, but also, a hot bowl of this comforting soup will take off the chill of a cold winter’s day.

Hearty Winter Vegetable Soup

Serves 8-10

3 tablespoons olive oil

1 medium onion, thinly sliced

2 leeks, white and tender green parts only, thinly sliced

1 teaspoon minced garlic

1 tablespoon + 1teaspoon curry powder (hot or mild)

¼ teaspoon ground cumin

1 heaping teaspoon celery seeds

¼ teaspoon sweet paprika

2 bay leaves

1 large tomato, deseeded and cut into ½ inch pieces

1 cup pearled barley

8-10 cups vegetable or chicken broth

4 cups water

10-12 sprigs of fresh thyme

1 bunch kale, shredded or thinly sliced

1 ½ pound celery root, peeled and cut into ½ inch cubes

½ pound parsnips, peeled and cut into 1/2 inch pieces

Salt and freshly ground pepper to taste

Grated Parmesan Reggiano cheese to garnish

In a large pot, heat oil and cook onion and leeks over medium heat until tender. Add garlic, curry powder, cumin, celery seeds, paprika, bay leaves, thyme and stir until fragrant about 1-2 minutes. Add the barley, 8 cups broth, and water and bring to a boil. Add the tomato, celery root, and parsnips. Cover the pan and simmer over medium heat for 20 minutes.  Add kale. At this point you may need to add more broth if necessary. Cook another 20 minutes until barley and vegetables are tender. Season with salt and pepper.  Serve soup in bowls with a generous grating of Parmesan cheese and a piece of crusty bread.

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