INGREDIENTS
2 tbsp
extra-virgin olive oil
1
large onion, thinly sliced
2
leeks, white and tender green parts only, thinly sliced
2
garlic cloves, minced
1 cup
pearled barley
8 cups
low-sodium vegetable broth
4 cups
water
10
thyme sprigs
2
bay leaves
1 1/2 lb
celery root, peeled and cut into 1/2-inch cubes
1 lb
parsnips, peeled and cut into 1/2-inch pieces
Salt and freshly ground pepper
1 lb
baby spinach
1 tsp
freshly grated nutmeg