I threw some things together this weekend and ended up with this really delicious, healthy and most importantly,

Sorry guys, apparently I am not too savvy on these postings. Here goes:
most importantly, pretty soup! It gets better in the fridge every day and sort of dries up into a 'grainy' dish, but you can add water and seasonings to taste. I tried to cut the veggies all the same size to make for more uniform cooking time.
Ingredients:  1/2 White Onion, chopped. 1-2 cloves Garlic, chopped. 4 Blue Potatoes, cubed. 1 Daikon Radish, cubed. 1 Large Carrot, cubed. 1-2 Celery Stalks, chopped. 1 pinch Cumin. 1 pinch coriander. 1 Cup cooked Pearled Barley. 4 Cups water. 2 cubes Rapunzel Veggie Bouillon. 1 Cup toasted Brazil Nuts, cut in half. Italian Flat Leaf Parsley. Salt/Pepper to taste.
Directions: Saute onion in olive oil until tender, add spices and garlic and continue to cook until it all becomes quite fragrant. Add water, bouillon and veggies and boil over medium heat until veggies are just tender. Add Barley and simmer another 10 minutes so it can soak up all of the flavor. Garnish with Parsley and Brazil Nuts. *if you find this soup a little on the bitter side for your liking, add Shoyu. It totally transfoms the whole deal, and it is soooo good! Nummers.