Name: Swede Soup With Barley
Prep time: 25 min
Cook time: 35 min
Ingredients: 1 l of vegetable broth; 120 g barley; 5 swede (peeled and diced); 1 large carrot (peeled and diced); 1 small parsnip (peeled and diced); 1 sweet potato (peeled and diced); 1 leek; 3 tablespoons extra virgin olive oil; ½ teaspoon sweet paprika; ½ teaspoon garlic powder; Salt (to taste); Black pepper (to taste)

Swede Soup With Barley

Print Recipe

Prep Time 25

Cook Time 35

Servings: 4 servings

Ingredients Method Notes

Ingredients

1 l of vegetable broth
120 g barley
5 swede peeled and diced
1 large carrot peeled and diced
1 small parsnip peeled and diced
1 sweet potato peeled and diced
1 leek
3 tablespoons extra virgin olive oil
½ teaspoon sweet paprika
½ teaspoon garlic powder
Salt to taste
Black pepper to taste

Method

Cook barley according to the package instructions.
Prepare the vegetables.
Pour the broth into a large pot and add the vegetables.
Bring to a boil and cook for 30 minutes.
Blend with an immersion blender.
Season with salt and pepper.
Transfer cooked barley into swede soup.
Serve and enjoy.

Notes

Additional tips

Soak barley in water overnight or for at least 6 hours before use.
You can replace barley with buckwheat or spelt.
Serve with toasted whole wheat bread slices.
Garnish with chopped parsley or chives.