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.
Calories988.2kcal
Proteins33.4grams
Fats3.1grams
Carbohydrates225.2grams
Potato
400
g
Pearl barley
100
g
Carrot
2
pc
Turnip (fodder)
400
g
Leek
2
pc
Celery stalk
2
pc
Onion
1
pc
Parsley
to taste
Bay leaf
to taste
Salt
to taste
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.
- Potato: 400 g
- Turnip (fodder): 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.
- 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.
- Parsley: to taste
- Bay leaf: to taste
