Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
8
Low
Nutrition per serving
Calories214.6 kcal (11%)
Total Fat12.1 g (17%)
Carbs25.3 g (10%)
Sugars4.4 g (5%)
Protein3.2 g (6%)
Sodium173.6 mg (9%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3carrots
medium, cut into 1/2 inch, 1.25cm pieces
3parsnips
medium, or parsley roots, peeled and cut into 1/2 inch, 1.25cm pieces
3celery stalks
cut into 1/2 inch, 1.25 cm pieces
1onion
unpeeled, halved through the root end
3garlic cloves
unpeeled
3bay leaves
¾ teaspoonblack peppercorns
½ teaspoonallspice berries
3 tablespoonsrapeseed oil
or canola or sunflower
½ cuppearl barley
⅓ cupheavy cream
salt
pepper
1rosemary sprig
fresh
Instructions
Step 1
Preheat the oven to 450F (230C). Toss the carrots, parsley roots, onion, garlic, rosemary, bay leaves, pepper corns and allspice with the oil on a rimmed baking sheet. Roast, tossing occasionally until tender and browned, 35 minutes.
Step 2
While the vegetables roast, cook the barley. Bring 360ml water to a boil. Season with salt and add the barley. Cook, covered, over low heat until all the liquid has been absorbed, about 30 minutes.
Step 3
Transfer the roasted vegetables, spices and barley to a large pot. Add 2 litres water and bring to a boil. Simmer for about 20 minutes, until the soup is deeply brown. Stir in the cream. Season with salt and ground pepper.
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