(MEATLESS MONDAYS/VEGAN RECIPES) With cold winter weather looming, warm up with this hearty Nordic Winter Vegetable Soup for this week’s Meat-Free Monday.

This simple vegetarian soup is chock-full of seasonal herbs and nutrient-rich root vegetables like parsnips, celery root, baby spinach, leeks, thyme, and bay leaves. As always, happy eating! — Global Animal

Nordic Winter Vegetable Soup. Photo Credit: Tina Rupp/Food and Wine

Nordic Winter Vegetable Soup

Yield: 8 servings

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 leeks, white and tender green parts only, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup pearled barley
  • 8 cups low-sodium vegetable broth
  • 4 cups water
  • 10 thyme sprigs
  • 2 bay leaves
  • 1 1/2 pounds celery root, peeled and cut into 1/2-inch cubes
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • Salt and freshly ground pepper
  • 1 pound baby spinach
  • 1 teaspoon freshly grated nutmeg

Directions:

  1. In a large pot, heat the oil. Add the onion, leeks and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley. Add the vegetable broth, water, thyme and bay leaves and bring to a boil. Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.
  2. Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper and serve in deep bowls.

Recipe Courtesy of Food and Wine

More Food and Wine: https://www.foodandwine.com/recipes/nordic-winter-vegetable-soup

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

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