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Root stoup

Name: Root stoup
Yield: 6
Ingredients: 150 g Onions, cut into even 1cm dice; 150 g Carrots, cut into even 1cm dice; 150 g Celery, cut into even 1cm dice; 150 g Celeriac, cut into even 1cm dice; 150 g Jerusalem artichokes, cut into even 1cm dice; 150 g Kumara, cut into even 1cm dice; 150 g Parsnips, cut into even 1cm dice; 3 Garlic cloves, finely crushed; 40 g Ginger, grated; 1 Tbsp Olive oil; ⅓ cup Pearl barley; 3 cups Chicken stock, or vegetable stock, hot; 3 Bay leaves; 3 stems Tarragon, and/or thyme; 1 can White beans, drained; 3 stems Kale leaves, sliced; 1 Sea salt, lemon zest and juice to season

for 6 people

Tamara West

Warren Elwin

Food writer

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This could be a stew, this could be a soup. Until we figure it out, let’s call it a stoup.

Ingredients

150 g	Onions, cut into even 1cm dice
150 g	Carrots, cut into even 1cm dice
150 g	Celery, cut into even 1cm dice
150 g	Celeriac, cut into even 1cm dice
150 g	Jerusalem artichokes, cut into even 1cm dice
150 g	Kumara, cut into even 1cm dice
150 g	Parsnips, cut into even 1cm dice
3	Garlic cloves, finely crushed
40 g	Ginger, grated
1 Tbsp	Olive oil
⅓ cup	Pearl barley
3 cups	Chicken stock, or vegetable stock, hot
3	Bay leaves
3 stems	Tarragon, and/or thyme
1 can	White beans, drained
3 stems	Kale leaves, sliced
1	Sea salt, lemon zest and juice to season

Directions

In a large soup pot heat olive oil. Gently fry the onion, garlic and ginger over a medium heat until fragrant. Add the vegetables and fry until they start to soften. Add pearl barley, stir well.
Add chicken or vegetable stock, bay leaves, tarragon and/or thyme and freshly ground black pepper. Simmer gently until the veges are tender and the barley puffed.
Add white beans, remove from heat and leave to rest for flavours to develop.
To serve, remove herbs, add kale and reheat (add more stock as needed). Season with sea salt, lemon zest and juice. Serve with a swirl of extra virgin olive oil and hot crusty bread.