Sweet Potato & Barley Soup

6
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (459 g)
  • Calories 185.6
  • Total Fat - 2.8 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 991.4 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 5.4 g
  • Sugars - 6.3 g
  • Protein - 4.5 g
  • Calcium - 67.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 31.4 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a stockpot over a medium heat and add onion, garlic and ginger and cook, stirring occasionally, until soft and then add paprika and paste and cook, stirring, for 1 minute.

Step 2

Stir in potato, carrots and celery and add stock, barley and bay leaf and season with salt and pepper and then bring to boil and simmer, covered, stirring occasionally, for about 40 minutes, or until barley is tender.

Step 3

Stir in silverbeet and cook, uncovered, for a further 5 minutes, or until tender.

Step 4

Serve soup with bread rolls.

Tips & Variations


No special items needed.

Related

ellie

Wonderful soup that we enjoyed. We skipped the silverbeet but otherwise made as directed, however we did sub in chicken broth for the vegetable stock. Thanks for sharing!

review by:
(9 Apr 2020)