Grate the turnips, parsnips, carrots and onion by hand or in a food processor. Put the grated vegetables in a large saucepan. Add parsley, barley, broth, and basil. Bring the soup to a boil. Reduce the heat. Cover the pan and simmer for 1 to 2 hours. Check the soup periodically and add water is needed. Stir in the pepper sauce and remaining spices before serving.
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