INGREDIENTS
4 c. tsp (20 mL) olive oil
1 onion, chopped
1 diced carrot
1 stalk celery, diced
3 cloves garlic, chopped finely
1 c. to tab (15 mL) grated fresh ginger
1 1/2 c. tsp (7 mL) red curry paste (in Thai type)
4 cups (1 L) derutabaga peeled and cubed
4 cups (1 L) squash (butternut or acorn type) cubed
1/2 cup (125 mL) of hulled barley
1 c. tsp (5 mL) salt
1/4 tsp. tsp (1 mL) freshly ground black pepper
7 t (1.75 L) of water
1 (227 g) containing sliced mushrooms
3 t (750 mL) small leaves of spinach packed
1/4 cup (60 mL) chopped fresh coriander
1 c. to tab (15 mL) lime juice
PREPARATION
1. In a large saucepan, heat half the oil over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, for about 8 minutes or until onion is softened. Add garlic, ginger and curry paste and cook, stirring, for 1 minute. Add rutabaga, squash, barley, salt, pepper and water and bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 40 minutes or until barley is tender.
2. In a food processor or blender, purée until smooth puree 2 t (500 ml) soup. Pour the puree into the pan.
3. In a large skillet, heat remaining oil over medium-high heat. Add mushrooms and cook, stirring occasionally, 8 to 10 minutes or until browned and any liquid has evaporated. Add the mushrooms to the soup and stir. Add spinach, cilantro and lime juice and mix. Cook over medium heat for about 2 minutes or until spinach are softened. (You can prepare the soup in advance, let it cool and put it in an airtight container. It will keep for up to 2 days in the refrigerator or up to 2 months in the freezer.)
Alternative to the slow cooker
In a slow cooker, combine onion, carrot, celery, garlic, ginger, curry paste, rutabaga, squash, salt, pepper and water. Cover and cook on low for 4 to 6 hours or until vegetables are tender. Add the barley, cover and cook on high for 30 to 40 minutes or until tender. Reduce smooth puree 2 t (500 mL) and pour the soup in slow cooker. Cook the mushrooms with 2 tbsp. tsp (10 mL) oil as in Step 3, put them in the slow cooker with spinach, cilantro and lime juice, and mix. Cook on high for about 2 minutes or until spinach are softened.
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