Easy Barley Root Vegetables Soup

Winter is almost here and nothing screams more than a warm bowl of filling and nourishing soup. If you know me by now, I make soups all year long! But the real reason I love soups so much is because you can literally make a big crowd-pleaser pot out of anything you have on hand. This soup is comforting and so inviting. Easy to prepare, basic ingredients and totally kid-friendly!

 

Instructions

1). Place the oil and onions in a deep soup pot and sauté for about 10 minutes until nice and golden.

2). Add the potatoes and mix for 2 minutes. Add carrots and sweet potato and keep stirring until golden brown. (About 7-10 minutes)

3). Add the spices, mix for 30- 45 seconds. Strain and wash the barley well.

4). Add 8 cups water, chickpeas and barley. Scrape the bottom of the pot with a wooden spoon so that all the flavors marry well.

5). Bring to a boil, lower to medium and cook until everything is nice and soft. Add water and seasoning if needed.

Enjoy!

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1 Comment

  1. Maureen says:

    I have made the Moroccan eggplant salsa in vinegar dressing a few times now. Everyone loves it. Your recipes r to die for. My husband is of Iraqi descent and I absolutely adore their cuisine and therefor love your foods too. Thanks for this book of recipes. Please when you visit Australia on day come to stay with us.

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