Root Vegetable Soup

4 potatoes, peel and diced

1 onion, chopped

3 garlic cloves, finely minced

1 parsnip, peeled and diced

2 carrots, peeled and diced

1 turnip, peeled and diced

1 large celeriac, peeled and diced

1 fennel, diced (optional)

1 leek, washed and thinly sliced

1 rutabaga, peeled and diced

1/3 cup barley

1/3 cup cilantro, washed and chopped

6 cups water, homemade stock or wine, or a combination of all three

salt and pepper


In a large saucepan add all ingredients and bring to a boil.

Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.

Add additional water if needed.

When done you can mash a little with the potato masher or eat as is.

May be frozen for a month.

Serves 8