PHOTOGRAPHY: JENNIFER @ DELICIOUSEVERYDAY.COM
Serves 6 (Enjoy one today, one tomorrow and freeze the others)
What you will need:
What you will do:
Peel and slice the parsnips.
Cut onion into quarters and slice. Sauté onion in soup pot with grape seed oil, cloves, and thyme until golden brown.
Add 1/4 cup flour and stir well with wooden spoon. Add 3 cups water and potato. Cover and simmer 30 minutes.
In another pot simmer barley in 2 cups water until done--about 45 minutes.
Turn barley and cooking liquid into soup. Season with sea salt, tamari, lemon juice, and freshly grated nutmeg.
Add milk and bring to a simmer. Garnish finished stew with chopped straight-leaf parsley and freshly ground pepper.
*Recipe from The Best of Bloodroot, Volume I - Vegetarian Recipes. This is one of my favorite cookbooks.