Roasted root vegetables and pearled barley soup

Root vegetables become magical when they meet the high heat of the oven. They develop caramelized and mellow flavors, and are so much richer. This soup is the perfect little meal on a cold day.


  • 2 sweet potatoes, diced
  • 4 potatoes, diced
  • 5 carrots, diced
  • 2 parsnips, diced
  • 3 tablespoons olive oil, divided
  • 1 tablespoon honey (optional)
  • 1 large yellow onion, diced
  • 8 cups vegetable stock
  • 1 teaspoon paprika
  • 1 teaspoon dried dill
  • 2 tablespoons tomato paste
  • 1 cup pearled barley
  • Salt and pepper to taste
  • 1 cup parsley, finely chopped


  • Preheat oven to 400°F (200°C)
  • In a large baking sheet, toss sweet potatoes, potatoes, carrots and parsnips with 2 tablespoons olive oil, honey, and some salt and pepper
  • Bake for 30-40 minutes, stirring the veggies occasionally, until the vegetables are soft but still chewy and slightly caramelized
  • In a large pot, over high heat sauté the onion and the 1 tablespoon of olive oil until golden
  • Add the roasted vegetables, vegetable stock, paprika, dill, tomato paste, pearled barley and some salt and pepper, cover the pot, and bring to a boil
  • Reduce heat to a simmer and continue cooking until the barley is soft (about 20-30 minutes)
  • Add the parsley and correct seasoning

This soup is now ready to serve, but will taste even better the day after, and will keep in the fridge for 5 days.

Yield: serves many (10-12 easy).


Dr. Ayala