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
800 g sweet potato, peeled, cut into 2 cm slices
2 carrots, finely chopped
2 celery sticks. chopped
1 ½ litres (6 cups) vegetable stock
¾ cup pearl barley, rinsed
1 dried bay leaf
salt and cracked black pepper to taste
1 bunch silverbeet (800 g), trimmed, washed, leaves removed
wholemeal bread rolls with grains, to serve
- Heat oil in a stockpot over a medium heat. Add onion, garlic and ginger. Cook, stirring occasionally, until soft. Add paprika and paste. Cook, stirring, for 1 minute.
- 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.
- Serve soup with bread rolls.