Winter Root Vegetable Soup with Pearled Barley

Wintertime is the perfect time for filling, comforting soups. This pot of goodness is loaded with root vegetables, a rich broth, spinach, and pearled barley. Serve with toasted bread to soak up every single bite.

2 tablespoons extra-virgin olive oil 

1 large onion, thinly sliced 

2 leeks, white and tender green parts only, thinly sliced 

2 garlic cloves, minced 

1 cup pearled barley 

8 cups low-sodium vegetable broth 

4 cups water 

10 thyme sprigs 

2 bay leaves 

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
1 pound carrots, peeled and cut into 1/2-inch pieces
3 celery ribs, thinly sliced

Salt and freshly ground pepper 

6 ounces baby spinach, stems removed

1 teaspoon freshly grated nutmeg

In a large pot, heat the oil. Add the onion, leeks, and garlic and cook over moderate heat, occasionally stirring, until tender, about 5 minutes. Stir in the barley. Add the vegetable broth, water, thyme, and bay leaves and bring to a boil. Add the celery root, parsnips, parsnips, and celery.  Season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.

Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper and serve in deep bowls.

Adapted from Food and Wine