SERVES: 6 | PREP TIME:
2 tablespoons butter
1/2 large onion, medium diced
1 medium turnip, peeled and cut into a medium dice
2 small parsnips, peeled, quartered lengthwise, then sliced 1/4-inch thick
2 medium stalks celery, medium diced
3 medium carrots, peeled, quartered lengthwise, then sliced 1/4-inch thick
2 cloves garlic, minced
1 (6-ounce) can tomato paste
1 cup pearled barley
8 cups chicken or vegetable broth, or more as needed
1 tablespoon lemon juice
3/4 cup lightly packed basil leaves, thinly sliced into ribbons
salt and pepper to taste
Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste. Cook, stirring frequently, for 2 minutes more.
Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes. Stir in the lemon juice and ladle into bowls. Top with fresh basil, then serve.