I spotted a recipe in a "Living magazine" that inspired me so much, that by the time I got through changing it all, my recipe sounded and looked nothing like it. The soup looked so rich, and the broth looked amazing, so I decided to run off those thoughts and create a soup to call my own.
|Roasted vegetable & barley soup|
So lets settle in for the winter.(or rain perhaps)
And snuggle in that favorite
Sit down, be with your family, and have some good dang soup.
|simmer the barley|
|roast them veggies|
|Pour it all in the pot|
|all in the pot|
Roasted vegetable & barley soup:
1 cup pearl barley(I used organic arrowhead brand)
1 32 Fl.oz. organic vegetable broth(low sodium)
1 cup water
3 carrots chopped
1 fennel bulb chopped
1 onion chopped
1 pound crimini mushrooms quartered
3 garlic cloves
4 cups kale torn in bite size pieces
4 Tb olive oil
salt & pepper to taste
In a large stock pot, bring to boil the vegetable broth and 1 cup water; add the barley. Stir to combine, turn down heat and let simmer for 45 min until tender but still has a bite to it.(al dente) Meanwhile pre-heat oven to 425; chop veggies, and spread on large sheet pan. Drizzle veggies with 4 tablespoons olive oil, and season with salt, and pepper; roast about 30 minutes. Add roasted veggies to soup along with enough water to cover everything in the pot.(the barley will have absorbed a lot of the vegetable broth so don't worry if not much liquid is left before adding veggies) Bring to a boil; turn down heat to simmer about 15 minutes. Add the kale, and cook just until tender, leaving kale still bright in color. Season if need be with salt & pepper. I served this with my own biscuits, and a nice glass of cold chardonnay. Hope you enjoy, or are inspired to make some soup.
Or eat it!!!