Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 clove garlic, minced
- 2 teaspoons ginger root (fresh and finely grated)
- 2 teaspoons smoked paprika
- 2 tablespoons tomato paste
- 800 grams sweet potato (peeled and cut into 2 cm slices)
- 2 carrots, finely chopped
- 2 celery sticks. chopped
- 1 1/2 litres vegetable stock (6 cups)
- 150 grams dry cup pearl barley, rinsed (3/4 cup specified)
- 1 dried bay leaf
- Salt, to taste
- Cracked black pepper, to taste
- 800 grams silverbeet, trimmed and washed and leaves removed (1 bunch)
- Wholemeal bread rolls with grains, to serve
How to Make
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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.
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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.
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Step 3: Stir in silverbeet and cook, uncovered, for a further 5 minutes, or until tender.
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Step 4: Serve soup with bread rolls.
We hope you enjoy this recipe!
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