WHO - - Food -

Serves 4-6, Prep 20 mins, Cook 45 mins WHAT YOU NEED

1 tbsp olive oil 1 onion, finely chopped 2 cloves gar­lic, crushed 2 tsp finely grated fresh gin­ger 2 tsp smoked pa­prika 2 tbsp tomato paste 800g sweet potato, peeled, cut into 2cm cubes 2 car­rots, peeled, finely chopped 2 stalks cel­ery, finely chopped 1½ litres (6 cups) vegetable stock ¾ cup pearl barley, rinsed 1 dried bay leaf Salt and cracked black pep­per, to taste 1 bunch sil­ver­beet (800g), trimmed, washed, leaves shred­ded Crusty whole­meal bread rolls, to serve

1 Heat oil in a stock pot over a 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 min­utes, or un­til barley is ten­der. Stir in sil­ver­beet. Cook, uncovered, for a fur­ther 5 min­utes, or un­til ten­der.

3 Serve soup with bread rolls. and sweet chilli sauce.

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