Who knew soup could be this easy?
Easy Vegetable Soup
- Cooking and Prep: 1.5 h
- Serves: 12
Prepare the Soup
Sauté onions and celery in a little oil in six-quart pot.
Add whole parsnip, carrots, and zucchini. Add barley, split peas, can of drained mushrooms, salt, and enough water to ﬁll pot three-fourths full. Bring to a boil and cook about one and a half hours or until carrots are soft.
Remove carrots from pot and set aside. Using a hand blender, blend vegetables in pot until smooth or desired consistency. Slice carrots into thin rounds, return to pot, and simmer an additional 10 minutes.
Photography and Styling by Chavi Feldman