50 minutes

Extra-virgin olive oil, 2 tbsp
Onion, 1 large, thinly sliced
Leeks, 2, using white and tender green parts only, thinly sliced
Garlic, 2 minced cloves
Pearled barley, 1 cup
Vegetable broth, 8 cups
Water,4 cups
Thyme sprigs, 10
Bay leaves, 2
1 1/2 pounds celery root, peeled and cut into 1/2-inch cubes
1 pound parsnips, peeled and cut into 1/2-inch pieces
Salt and freshly ground pepper
Baby spinach, 1 pund
Freshly grated nutmeg, 1 tsp


In a large pot, heat the oil. Add onion, leeks and garlic and cook over moderate heat for about 5 minutes, stirring occasionally, until tender. Stir in the barley. Add vegetable broth, water, thyme and bay leaves and bring to a boil.

Add celery root and parsnips and season with salt and pepper. Simmer over moderately low heat for about 40 minutes, until the barley and root vegetables will be tender.

Stir in the spinach and the nutmeg and simmer for about 5 minutes. Season the soup with salt and pepper to taste and serve in soup plates.

Thanks to: Jovina Cooks Italian