Dr. Ayala's Blog

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Dr. Ayala

Dr. Ayala
Philadelphia, Pennsylvania, USA
V.P. Product Development
Herbal Water
I’m a physician (Pediatrics and Medical Genetics), artist, and mother of 3 school age active kids. I recently co-founded Herbal Water Inc. (www.herbalwater.com) with my husband, Albert. I am a serious home cook, and love to entertain. My expertise is vegetarian food (I have been a vegetarian all my life). I strongly believe that eating healthy and enjoying good food go hand in hand. My main interests are science, nutrition and art, and I am overall a very curious person that tries to learn something new every day. Dr. Ayala (Ayala Laufer-Cahana M.D.)


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NOVEMBER 7, 2012 9:46AM

Day-after-the-elections soup

Rate: 1 Flag


After Superstorm Sandy (I hope you all have power, and are safe and warm!) and a stormy election season, I thought it would be nice to share a comforting, earthy soup.

Root vegetables become magical when they meet the high heat of the oven. They develop caramelized and mellow flavors, and are so much richer. This soup is the perfect little meal on a cold day.


  • 2 sweet potatoes, diced
  • 4 potatoes, diced
  • 5 carrots, diced
  • 2 parsnips, diced
  • 3 tablespoons olive oil, divided
  • 1 tablespoon honey (optional)
  • 1 large yellow onion, diced
  • 8 cups vegetable stock
  • 1 teaspoon paprika
  • 1 teaspoon dried dill
  • 2 tablespoons tomato paste
  • 1 cup pearled barley
  • Salt and pepper to taste
  • 1 cup parsley, finely chopped


  • Preheat oven to 400°F (200°C)
  • In a large baking sheet, toss sweet potatoes, potatoes, carrots and parsnips with 2 tablespoons olive oil, honey, and some salt and pepper
  • Bake for 30-40 minutes, stirring the veggies occasionally, until the vegetables are soft but still chewy and slightly caramelized
  • In a large pot, over high heat sauté the onion and the 1 tablespoon of olive oil until golden
  • Add the roasted vegetables, vegetable stock, paprika, dill, tomato paste, pearled barley and some salt and pepper, cover the pot, and bring to a boil
  • Reduce heat to a simmer and continue cooking until the barley is soft (about 20-30 minutes)
  • Add the parsley and correct seasoning

This soup is now ready to serve, but will taste even better the day after, and will keep in the fridge for 5 days.

Yield: serves many (10-12 easy).


Dr. Ayala

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This sounds comforting. I'm thinking I could do it in a crockpot, too, and have a nice dinner when I get home one night this week.
This sounds comforting. I'm thinking I could do it in a crockpot, too, and have a nice dinner when I get home one night this week.