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Savoury Root Veg, Lentil and Barley Soup


2 cups acorn squash or pumpkin, peeled and cubed

2 cups carrots, sliced

2 cups potatoes, chopped

1 cup chopped celery

1 cup green lentils, rinsed and picked over

1 onion, diced

5 cloves garlic, crushed

9 ups low sodium vegetable broth

2 tsp dried oregano

1 tsp dried rosemary

1 tsp thyme flakes

2 tbsp olive oil (to stir in or drizzle over top at the end)

Shaved parmesan (to add before serving)

Cracked salt and pepper to taste


Throw all ingredients in a slow cooker and set on high for 5 to 6 hours or on low for 7 to 8 hours. If you want a creamy base, blend about 4 cups of the soup with an immersion blender and mix back together. Top with shaved parmesan and serve with some crispy, dense rye bread!

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