Hearty Medieval Vegetable Pottage

1.Heat olive oil in a large heavy-bottomed pot over medium heat.

2.Add the chopped onion and sauté until translucent and soft, about 5-7 minutes, stirring occasionally to prevent browning.

3.Add the minced garlic and cook for another 1 minute until fragrant.

4.Stir in the diced carrots, parsnips, turnip, and rutabaga. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.

5.Add the rinsed barley to the pot and stir to combine with the vegetables.

6.Pour in the vegetable broth and add the bay leaf, dried thyme, sage, and parsley.

7.Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid.

8.Simmer gently for 45-60 minutes, stirring occasionally, until the barley and vegetables are tender and the pottage has thickened to a stew-like consistency.

9.About 10 minutes before the end of cooking, stir in the chopped kale or cabbage and continue to simmer until wilted and tender.

10.Remove the bay leaf and season the pottage with salt and freshly ground black pepper to taste.

11.If desired, stir in the apple cider vinegar to brighten the flavors.

12.Ladle the pottage into bowls and garnish with fresh chopped parsley before serving.