SWEET POTATO AND BARLEY SOUP

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.