Barley Soup With Root Vegetables

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 3 medium leeks, and pale green parts only, sliced (about 2 cups)
• 3 garlic cloves, minced (about 1 tbs.)
• 1/3 cup pearl barley
• 2 vegetable bouillon cubes
• 3 medium carrots, diced (about 1 1/2 cups)
• 1 small celery root, peeled and diced (about 1 1/2 cups)
• 1/3 cup chopped fresh dill
• 1 tablespoon lemon juice

Recipe

• 1 heat oil in large pot over medium heat. add leeks, and cook 5 minutes, or until softened, stirring often. add garlic, and sauté 30 seconds. stir in barley. add 7 cups water and bouillon cubes.
• 2 bring soup to a boil. reduce heat to low, skim off any froth, cover and simmer 20 minutes.
• 3 add carrots and celery root. cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
• 4 just before serving, stir in dill, lemon juice and black pepper to taste. enjoy!