Created by ImPat on March 23, 2020
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.