AUTUMN RECIPE

October 01, 2018

*SHEPHERD’S BARLEY SOUP

  • 1/4 onion chopped
  • 4 carrots grated
  • 2 parsnips, diced
  • 1Tbsp oil
  • 2 Qts water
  • 1 cup barley (substitute buckwheat or long grain rice to make it gluten-free)
  • 1/3 tsp fresh ginger, grated
  • 1 tsp sea salt or 1 Tbsp natto miso
  • Parseley

 

DIRECTIONS:

  • Saute onion, carrots and parsnips in oil (optional)
  • Add water, barley, ginger. Simmer 1 1/2 hours
  • Add salt or miso and simmer 15 min.
  • Garnish with parsley
  • Serves 8

* This recipe was drawn from Paul Pitchford’s classic book “Healing with Whole Foods: Oriental Traditions and Modern Nutrition .

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