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Steckrübensuppe - vegetarisches Eintopf Rezept
Elle

Root Vegetable Soup

5 from 1 vote
An easy root vegetable soup packed with goodness. This rutabaga stew with mixed root vegetables and barley is vegetarian and vegan friendly and easy to adapt.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: German, Vegetarian
Calories: 228

Ingredients
  

  • 2 tablespoons olive oil
  • 2 small yellow onions, finely diced
  • 3 garlic cloves, minced
  • 1 kg rutabaga, peeled and cubed (2 cm)
  • 1 medium parsnip, peeled and cubed (1,5 cm)
  • 2 medium carrots, peeled and cubed (1,5 cm)
  • 1 small piece celery root, (250 g), peeled and cubed (1,5 cm)
  • 1 medium sweet potato, (300g), peeled and cubed (1,5 cm)
  • 2 medium potatoes, (250 g), peeled and cubed (1,5 cm)
  • 4 cups vegetable broth (1 litre)
  • 3 cups water (750 ml)
  • 1/2 cup pearl barley (100 g)
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 teaspoon sea salt, or to taste
  • Freshly ground pepper, to taste
  • 2-3 generous handfuls kale, stemmed and roughly chopped (or use savoy cabbage, cavolo nero, or fresh spinach)
  • 3 tablespoons freshly chopped flat-leaf parsley
  • 2 tablespoons freshly chopped dill leaves
To garnish:
  • Freshly squeezed lemon juice or a dash of apple cider vinegar
  • Freshly grated parmesan cheese (optional)

Instructions
 

  1. In a Dutch oven or large soup pot, heat the oil over medium heat. Add onions and sauté until translucent (5-7 minutes). Stir in garlic and cook for 30 seconds. Add the root vegetables and cook, stirring often, for 4-5 minutes.
  2. Add the broth, water, barley, thyme, salt, pepper and stir to combine. Bring to a boil, then cover, and reduce heat to medium-low and simmer for 40 minutes, or until vegetables are fork-tender (al dente)
  3. Stir in the kale und continue cooking until wilted (2 minutes). Then stir in the parsley and dill. Taste and adjust seasonings, as desired.
  4. Ladle soup into bowls, drizzle with a small squeeze of lemon juice. Serve with freshly grated parmesan and a crusty bread roll, if desired. Enjoy!

Nutrition

Calories: 228kcal

Notes

  • If you want to switch up the vegetables for this recipe, plan with around 8 cups of root vegetables.
  • Adding a squeeze of lemon to your bowl of soup is a great way to balance out the sweetness of the root vegetables. Alternatively, use apple cider vinegar (1 tablespoon should be sufficient for the entire root vegetable stew).
  • If using homemade vegetable broth then feel free to use 1.75 litres broth rather than a mix of broth and water.
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