Vegetarian Autumn Soup with Turnips

1 serving

35 minutes

I like the soup to be not too thick, but not too thin either - a sort of golden mean. I used this amount of ingredients for a four-liter saucepan.

Energy value per serving

• Calories: 988.2
• Proteins: 33.4g
• Fats: 3.1g
• Carbohydrates: 225.2g

Ingredients

• Potato: 400 g
• Pearl barley: 100 g
• Carrot: 2 pc
• Turnip: 400 g
• Leek: 2 pc
• Celery stalk: 2 pc
• Onion: 1 pc
• Parsley: to taste
• Bay leaf: to taste
• Salt: to taste

Cooking steps

1. Peel the potatoes and turnip (I replaced it with rutabaga), cut into medium cubes, and put them in boiling water along with the pre-washed pearl barley. While everything is cooking, we will deal with the other vegetables.

   Required ingredients:

   • Potato: 400 g
   • Turnip: 400 g
   • Pearl barley: 100 g

2. Chop onion into small cubes, slice leek lengthwise into thin slices, celery into slices or cubes, and carrot into medium cubes. Sauté everything in oil (I used vegetable oil). Pour into a pot and cook until ready. Add salt during the process.

   Required ingredients:

   • Onion: 1 piece
   • Leek: 2 pieces
   • Celery stalk: 2 pieces
   • Carrot: 2 pieces
   • Salt:  to taste

3. Add peppercorns, bay leaf, and parsley 5 minutes before it's done.

   Required ingredients:

   • Parsley:  to taste
   • Bay leaf:  to taste