I make a large pot of soup each week throughout the year! Helps me defrost from the air conditioning at work!
This Sweet Potato and Barley Soup from Foodiful is one of my favourites!
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
800g sweet potato, peeled, cut into 2 cm pieces
2 carrots, finely chopped
2 celery sticks, chopped
6 cups vegetable stock (I use 8)
3/4 cup barley, rinsed
1 dried bay leaf
Salt and cracked black pepper to taste
1 bunch silverbeet (800g) trimmed, washed, leaves removes
Whole grain bread rolls to serve
1. Heat oil in large pot over medium heat. Add onion, garlic and ginger - cook stirring occasionally until soft. Add paprika and paste. Cook, stirring, for 1 minute.
2. 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 mins or until barley is tender. Stir in silverbeet - cook uncovered for further 5 mins. Don’t overcook or potato will break down! .