Parsnip and Barley Soup

This soup is simple and delicious.  The ladies at Bloodroot in Bridgeport CT are awesome. If you are interested in more of their recipes look for Bloodroot Volume one or two by Selma Miriam and Noel Furie.

1 pound parsnips
1 medium onion
2 Tablespoons grape seed oil
1/4 teaspoon ground cloves
1/2 teaspoon thyme
1/4 cup flour
3 cups water
1 medium potato
1/3 cup pearl barley
pinch nutmeg
1 1/2 Tablespoons tamari soy sauce
1 1/2 Tablespoons lemon juice
2 teaspoons salt
3 cups milk
3 Tablespoons parsley
pinch pepper



1.    Peel and slice parsnips. Cut onion into quarters and slice.  Saute in soup pan in grape seed oil, with ground cloves, and dried thyme until golden brown.  Add flour and stir well with wooden spoon. Add water and potato, peeled quartered and sliced.  Cove and simmer 30 minutes.

2.    Separately cook barley in 2 cups of water until done, about 45 minutes.

3.    Turn barley plus cooking liquid into soup and season with freshly grated nutmeg, tamari, lemon juice and salt.  Add milk and bring to a simmer.  Top finished soup with chopped parsley and freshly ground pepper.