Vegan - Hearty Root Soup

I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 4  potatoes, peel and diced
• 1  onion, chopped
• 1  garlic clove, cut in half
• 1  parsnip, peeled and diced
• 2  carrots, peeled and diced
• 1  turnip, peeled and diced
• 1  celery root, peeled and diced (celeriac) (optional)
• 1  fennel, diced (optional)
• 1  leek, washed and thinly sliced
• 1  rutabaga, peeled and diced
• 1 (15 ounce) can vegetable broth
• 1⁄3 cup barley
• 1⁄3 cup cilantro, washed and chopped
• 4  cups water
•  salt and pepper

Directions

1. In a large saucepan add all ingredients and bring to a boil.
2. Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
3. Add additional water if needed.
4. When done you can mash a little with the potato masher or eat as is.