Roasted Winter Harvest Soup with Wheatberries
Posted December 13, 2010 by Marc Gottlieb
Ready Time 0 min Servings:


  • 500 grams onions peeled and chopped
  • 200 grams carrots peeled and chopped
  • 1 large eggplant peeled and chopped
  • 1 medium butternut squash peeled and chopped
  • 2 large potatoes chopped
  • 1 head garlic
  • 1 box fresh mushrooms chopped
  • 1 cup wheatberries
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 teaspoons oregano
  • 1/4 teaspoon thyme
  • 3/4 teaspoon smoked paprika
  • 1/3 cup oil
  • salt to taste


  1. [caption id="attachment_556" align="alignright" width="350" caption="Ready to roast. Clockwise from top left: carrots, butternut squash, eggplant, potatoes, onions. Center: garlic head"][/caption] Preheat oven to 220°C (425°F).
  2. Lay chopped vegetables except mushrooms out in a roasting pan. Drizzle with oil and sprinkle with kosher salt.
  3. Drizzle garlic head with oil and sprinkle with salt. Wrap in aluminum foil and set on tray.
  4. Roast vegetables for 30-40 minutes.
  5. Heat oil in a 5-quart pot.
  6. Add mushrooms to oil. Sauté for 5 minutes until mushrooms begin to turn golden.
  7. Add 4 liters of water. Add spices.
  8. Remove vegetables from oven. Remove garlic from tray.
  9. Add roasted vegetables to the pot.
  10. With an immersion blender, blend soup until chunky.
  11. Halve the garlic head. Squeeze roasted garlic out. Add to pot and stir.
  12. Add wheatberries.
  13. Bring soup to boil. Reduce heat, cover and simmer 30 minutes until wheatberries are tender and soup thickens slightly. Season with salt to taste.