Roasted Root Soup
Serves 4
- 1 carrot
- 1 rutabaga
- 4 jerusalem artichokes
- 3 parsnips
- 1/4 cup water
- 1 tablespoon fresh rosemary or 1/2 teaspoon dried
- 1 teaspoon sesame oil
- 2 teaspoons tamari soy sauce
- 2 teaspoons sesame oil
- 1 cup mushrooms, chopped
- 1/2 cup onions, chopped
- 1 stalk celery, chopped
- 3 tablespoons pearled barley
- 6 cups water
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.
