Roasted root vegetable and barley soup recipe | Sainsbury`s Magazine

Ingredients

• 3 onions, unpeeled
• 2 medium potatoes (about 500g)
• 1 large garlic bulb, left whole and unpeeled
• 400g bunched carrots with leafy tops
• 3 fat parsnips (about 650g)
• ½ medium swede (about 350-400g)
• 2 vegetable stock cubes
• 125g pearl barley, rinsed
• 4 tbsp rapeseed oil
• 3 bay leaves
• whole nutmeg, to grate
• ¼ tsp ground mace
• 1 tbsp clear honey
• double cream, optional, to serve (omit for dairy free)
• 85g pumpkin seeds
• washed carrot tops from the bunch,
• juice of 1 lemon
• 6 tbsp rapeseed (or extra-virgin olive) oil