1 large diced onion
5 cloves minced garlic
1-2 medium beets cut into chunks
2 carrots cut in rings
2 parsnips cut in rings
2 cups peels, chunk-cut turnips
1/2 stalk of celery
1 cup coarsely chopped green cabbage
3/4 barley – if you wish! or use quinoa! YUM gluten-free substitute!
1 cup tomato paste
A couple fresh leaves of basil
Vegetable stock or water to fill the pot! (I suggest a blend)
Heat up a couple tablespoons of the olive oil in a soup pot, sauté your diced onion and garlic until they start to sweat it’s getting hot hot hot! You’ll want them to be soft but not browned!
Turn on some music and dance, when you whistle or sing – you’ll know you’re ready to throw in those vegetables, barley, tomato paste, and basil. If the song has got you feeling young, wild, and free then throw in some black pepper and salt to taste! Cover the bunch with your stock or water. Bring it all to a boil, do a little twirl, cover the pot and reduce the heat (in the pot, not the kitchen!).
I suggest a great playlist to move your body to or a fun craft to take up your time while you simmer the soup for 40-60 minutes (or until one of the many tastings proves to you that the vegetables are tender!)