Spicy Swede and Barley Broth
This hearty warming vegetable soup recipe is perfect suppers for a chilly day.
By Kevin Dundon
6 people
25 minutes
10 minutes
Ingredients
- 200 g Barley
- 1 tbsp Butter
- 1 medium Carrots sliced
- 1 tsp Chilli Flakes
- 2 cloves Garlic crushed
- 1 tbsp Ginger
- 1 medium Leek chopped
- 2 large Onions chopped
- 1 tbsp Sage
- 1 pinch Salt and Pepper
- 4 tsp SuperValu Signature Tastes Microgreens Superfood Mix
- 1 tbsp Turmeric
- 300 g Turnip chopped
- 2 litre Vegetable Stock
Method
Method:
In a saucepan, melt the butter and add the onions, leeks and garlic. Sauté for 2-4 minutes until coloured.
Add the swede, carrot, turmeric, ginger, chilli flakes and fresh sage and season with a little salt and pepper. Cook for a further 2 minutes, stirring often.
Pour in the vegetable stock and the barley. Cover and cook over a low to medium heat for 25-35 minutes until the vegetables and barley are softened. Remove from the heat. Check the seasoning.
Add some microgreens to serve in each bowl for a fresh kick of flavour. Enjoy while warm with crusty bread.
