Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame

Healthy, warming and nourishing, a perfect soup for the coldest of days.

This recipe has macrobiotic overtones, but feel free to play with flavours in any way that you wish. It has the interesting flavours of sesame oil, tamari and umeboshi vinegar.

The recipe comes from a scribbled recipe on a piece of paper, as many of my recipes do. I have collected them over millennia, it seems. To the original recipe I have added some olive oil as the stated sesame oil was not enough for sautéing the onions and vegetables.

Would you like to try similar recipes? Try Adzuki Bean and Barley Soup with Pumpkin, Parsnip and Barley Soup with Sage and Garlic, and Farmhouse Barley and Vegetable Soup.

You might be looking for all of our Barley recipes – you can find them here. Or browse our Soup recipes here and here. Our easy Mid Wintery recipes are here.

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Parsnip and Barley Soup with Garlic and Sage

A creamy delicious and wonderfully healthy soup for the coldest of days

Last winter we fell in love with Barley. It was never an ingredient that I used very much. And because of that, it retained an old-fashioned aura, something my Grandmother would have used in her soups and stews, but less common in today’s kitchen.

Then Jude and I got talking on Twitter about Barley, and she mentioned her amazing soup that combines parsnips and barley. I have to say that this combination is fantastic and much more than the sum of the ingredients. The parsnips melt into the soup and the barley adds creaminess and texture. It is pretty good, I have to say. I tweaked her recipe outline a little, and here it is.

Barley has made a comeback into today’s kitchen. Ottolenghi is not afraid to use it and his books contain several recipes. Other well known cooks have also included it. It has become a staple winter ingredient in our pantry too.

Are you after similar Barley Soup recipes? Try Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Adzuki Beans, Barley and Pumpkin Soup, and Italian Farmhouse Barley and Vegetable Soup.

Or other Parsnip dishes? Try Parsnip and Carrot Mash, and Parsnip and Carrot Soup with Crispy Garlic.

You might like to browse all of our Parsnip recipes, and all of our Barley recipes. Or explore our easy Early Winter dishes.

Continue reading “Parsnip and Barley Soup with Garlic and Sage”

Parsnip and Carrot Mash

A quick, wintery mash

Parsnips at this time of the year are beautiful, soft and tender (see the soup made yesterday). This is a great mash using both parsnips and carrots.

Parsnips cook quicker than the more dense carrots, so you can either add the parsnips a little time after the carrots, or, like me, love the texture of mashed parsnips with partly mashed carrots.

This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.

Are you looking for delightful Mashes? You might also want to try Garlicky Potato Mash, Broad Bean and Butter Bean Mash, and Pumpkin Cooked with Lashings of Butter. And try these Potato Mashes – English, French, and Indian.

Browse our parsnip recipes here and here, and the  carrot recipes here and here. Be inspired by our Winter recipes here and here.

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A Magical Spicy Parsnip and Carrot Soup with Crispy Garlic

A hearty soup complimented by crispy garlic.

Parsnips are under-rated. It has something to do with the fact that they can be woody if they are too old or bought out of season.But buy them when they are in season and at their prime, and they are wonderful winter vegetables.

Are you after similar recipes? Try Soupe aux Carottes Nivernaises, Parsnip and Barley Soup with Garlic and Sage and Carrot and Roasted Tomato Soup.

You can browse all of our Parsnip recipes, and our Carrot recipes. Explore our Soups too. Or be inspired by our Mid Winter recipes.

Continue reading “A Magical Spicy Parsnip and Carrot Soup with Crispy Garlic”