RECIPE: Winter Vegetable Soup with Green Apple Slaw

Makes 8 servings  |  From Scanpan


For the soup

  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 2 leeks, white and light green parts only, thinly sliced
  • 3 garlic cloves, minced
  • 1 cup pearled barley
  • 8 cups low sodium vegetable broth
  • 4 cups water
  • 5 thyme sprigs
  • 1 rosemary sprig
  • 2 bay leaves
  • 1 teaspoon smoked paprika (optional)
  • 1 medium celery root (about 1 ½ pounds), peeled and diced in ½ inch cubes
  • 1 pound parsnips, cut in ½ inch thick rondelles (rounds)
  • 1 pound spinach, chiffonade
  • 1 – 2 teaspoons fresh lemon juice
  • kosher salt, to taste
  • freshly ground black pepper, to taste

For the slaw

  • 2 medium Granny Smith apples, julienned
  • 2 tablespoons toasted hazelnuts, roughly chopped
  • 1 tablespoon fresh Italian parsley leaves, finely chopped
  • 1 small lemon, zest and juice
  • 1/8 teaspoon kosher salt


  1. To make the soup: Heat the oil in a large stock pot over medium heat. Add the onion and leeks and cook, stirring occasionally, for 5 minutes or until they are just becoming translucent. Toss in the garlic and cook for 1 minute, until it is aromatic, before adding in the barley. Toast the barley for 2 minutes then pour in the vegetable broth, water, herbs and bay leaves.
  2. Bring the mixture to a boil, add the smoked paprika, celery root and parsnips and stir. Lower to a simmer and cook for 30 to 40 minutes, until the celery root and parsnips are fork tender.
  3. To make the slaw: Combine all of the ingredients in a bowl until well mixed. Taste and adjust with more lemon juice or salt as needed.
  4. To finish the soup, stir in the spinach and cook for 3 minutes. Taste and season with lemon juice, salt and pepper. Garnish each bowl of soup with a full-fingered pinch of the slaw.




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