Cooking and gardening are just some of my hobbies; my passion is sharing my produce and knowledge with others.
The Story Behind the Recipe
I first made this soup a couple years ago for an aunt of mine who recently decided to be vegetarian. I noticed that, over the past few years, she started bringing her own food to our family holiday gatherings. I always felt bad because everyone else was able to share this delicious hot meal, and there she was heating her meal in a microwave.
So, when I started doing some of the cooking for Christmas Eve dinner, I set out to make something she could eat. I started with the vegetables I usually used in my chicken noodle soup. Then I threw in turnips and butternut squash because we had plenty from our garden. I seasoned it with my favorite herbs and seasonings. Finally, I added kale to finish it off and hoped for the best. The result was better than I could have expected! Not only did my aunt love and appreciate it, but the whole family raved about how delicious the soup tasted!
Estimated Cook Time
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Serves 10 people
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- 1 tablespoon olive oil
- 1 onion, diced
- 3/4 cup celery (2 to 3 ribs), diced
- 5 carrots, peeled, diced
- 2 to 3 cloves garlic, minced
- 1 1/2 to 2 turnips, peeled, cubed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, heaping
- 1/4 teaspoon dried basil
- 1/2 teaspoon turmeric
- 1/8 to 1/4 teaspoon cayenne pepper
- 6 to 8 cups vegetable broth
- 1 can diced tomatoes, undrained
- 3/4 to 1 cup quick-cooking barley
- 1 butternut squash, peeled, cubed
- 1 bunch kale, stems removed, chopped or torn
- Heat oil over medium high heat. Add onion and celery; cook for 3 to 5 minutes, stirring occasionally. Add carrots, garlic, and turnips. Season with pepper to taste. Cook for 7 to 9 minutes until vegetables start to soften, stirring occasionally. Add herbs, turmeric, and cayenne pepper; stir and cook 1 minute. Stir in broth and tomatoes, bring to a boil.
- Once liquid begins to boil, reduce to a simmer. Once you can pierce vegetables with a fork, add the barley and squash. Continue to simmer for 10 minutes. Stir in kale and simmer until it starts to wilt (about 3 to 5 minutes).
- Serve and enjoy!
- To make it easier, buy butternut squash already peeled and cubed.
- If you don't have quick-cooking barley, you can cook the barley separately, then add it to the soup when you add the kale.
- If you want to use fresh herbs, remember to use 3x the amount listed for the dried herbs.