Sweet Potato & Barley Soup
Recipe: #34569
March 23, 2020
Categories: Barley, Carrot, Sweet Potato/Yam, Potluck, Diabetic, Heart Healthy, High Fiber, Low Carbohydrate, Low Fat, Low Glycemic, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.