Roasted Root Soup

Serves 4

Preheat oven to 400°F. Cut all root vegetables into small chunks and combine in a baking dish with water. Top with rosemary and drizzle with oil and tamari. Cover with foil and roast in the oven for 35-40 minutes or until tender.

Meanwhile, sauté mushrooms, onions, and celery in sesame oil for 5 minutes. Add barley and water, bring to a boil, and simmer for 1 hour. Add roasted root vegetables and any accumulated cooking liquid to the barley base. Simmer 20 minutes and adjust seasoning before serving.

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