Thick and filling winter soup.
All you need to turn this soup into a meal is some fresh bread
By Pascale Perez-Rubin of Pascale's Kitchen:
The Jerusalem Post , Thursday February 20, 2020
https://www.jpost.com/israeli%20Food%20and%20Jewish%20Recipes/Recipes-Thick-and-filling-winter-soups-618202
VEGETABLE BARLEY SOUP
Makes 6-8 servings.
Ingredients
1 large onion, peeled
2 cloves garlic, peeled
2 Tbsp. olive oil
1 light green zucchini, peeled
1 carrot, peeled
1 sweet potato, peeled
1 potato, peeled
3 stalks of celery with leaves
¼ celery root
6 sprigs of parsley
6 sprigs of cilantro
½ level tsp. turmeric
½ level tsp. sweet paprika
½ tsp. spicy paprika
2 Tbsp. salt
½ tsp. black or white pepper
1 heaping Tbsp. onion soup mix
12 cups boiling water, vegetable broth or chicken broth
1¾ cups barley, well rinsed
Directions
Chop the onion and garlic and sauté in a large pot with olive oil until onion becomes translucent.
Cut the zucchini, carrot, sweet potato, potato and celery stalks and root into small chunks. Add vegetables to soup and sauté. Chop the parsley and cilantro and add to pot.
Add the spices, soup powder and boiling water. Mix well and bring to a boil.
Lower the flame and simmer for 20 minutes. Add the barley and cook for another 40 minutes over a medium flame until barley has softened.
The soup will continue to thicken after you take it off the flame, so you’re welcome to add another cup of water if you want. Bring to boil again and then taste and adjust seasoning.
Level of difficulty: Medium.
Time: 30-60 minutes.
Status: Meat or vegetarian, depending on which soup stock you use.
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