½ c. uncooked barley8-10 c. pure water 1 tsp. crumbled bay leaf (2-3 whole) 1 tsp. salt 1-2 Tbsp. extra-virgin olive oil 2 carrots, diced, with tops (tops should be whole) 2 stalks celery, finely chopped freshly ground black pepper, to taste 1 c. (or more) fresh parsley, finely chopped 2 Tbsp. onion, chopped 1 clove garlic, unpeeled 3 c. sweet potatoes, potatoes or turnips, diced 1 small bunch fresh spinach, washed and chopped 1 tsp. dried chervil (optional) ½ tsp. dried thyme

Wash barley and place in a large soup pot. Add water, bay leaves, salt and olive oil. Bring pot to a boil over high heat. Reduce to medium. As it simmers, add the carrot tops (whole), and diced carrots. Then add the celery, parsley, onion, garlic, and sweet potatoes. Let the soup cook, covered, for 50 min. over med. heat. Remove the carrot tops. Stir in spinach, chervil, thyme, and pepper. Let the soup simmer another 5 mins. Serve with clarified butter/ ghee.

from Ayurvedic Cooking for Westerners by Amadea Morningstar submitted by Eatwell CSA member Vicki Alcoset