A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.
This soup calls for fennel fronds, the vegetable's green, wispy tops. Shop for fresh fennel at farmers markets, where the tops are usually left on, or ask your produce manager to put aside a few untrimmed fennel bulbs for you.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes.
Step 2
Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add sautéed onions and remaining 6 cups broth to pot with barley. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
Step 3
Add kale and chard to soup. Simmer until greens are tender, about 15 minutes. Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes. Add 1 tablespoon lemon juice. Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired.
Step 4
Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.
Nutrition Per Serving
Recipe notes
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