Add some sweet potato to a classic barley soup for great results – this is definitely a go-to winter soup.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 clove garlic, crushed
- 2 tsp fresh ginger, finely grated
- 2 tsp smoked paprika
- 2 tbsp tomato paste
- 800 g sweet potato, peeled, cut into 2 cm slices
- 2 carrots, finely chopped
- 2 celery sticks. chopped
- 1 ½ litres (6 cups) vegetable stock
- ¾ cup pearl barley, rinsed
- 1 dried bay leaf
- salt and cracked black pepper to taste
- 1 bunch silverbeet (800 g), trimmed, washed, leaves removed
- wholemeal bread rolls with grains, to serve
- Heat oil in a stockpot over a medium heat. Add onion, garlic and ginger. Cook, stirring occasionally, until soft. Add paprika and paste. Cook, stirring, for 1 minute.
- Stir in potato, carrots and celery. Add stock, barley and bay leaf. Season with salt and pepper. Bring to boil. Simmer, covered, stirring occasionally, for about 40 minutes, or until barley is tender. Stir in silverbeet. Cook, uncovered, for a further 5 minutes, or until tender.
- Serve soup with bread rolls.
Soup is cooked when barley is just tender. Don’t over-cook soup, or potato will break down. Discard bay leaf before serving. Make up to five days ahead. Store in an airtight container in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.6 g|
|Total carbohydrates||44.4 g|
|- Sugars||10.8 g|
|Dietary fibre||10.2 g|