Sweet Potato and Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 large Sweet Potato1 medium onion 8 oz baby carrots3 cloves garlic1 cup uncooked barley1 liter (about 33 oz) chicken stock - for soup base2 1/2 cups chicken stock - for cooking barley
Preheat oven to 400 degrees F.
Wash and cut sweet potato in half. Cut onion into quarters. Place cut vegetables and baby carrots in a tinfoil lined pan. Spray all the vegetables with olive oil spray. Wrap garlic cloves in tinfoil and place in pan, as well. Cover pan with tinfoil and roast for 45 minutes (or until sweet potato is tender when poked with a fork).
While the vegetables roast, add 2 1/2 cups of chicken stock and 1 cup uncooked barley to a pot and bring to a boil. Once boiling, turn down to a simmer and cover pot. Cook for 45 min.
Once vegetables are done roasting, allow them to cool. When they're cool, use either a hand blender or an upright blender to puree the vegetables and the 1 liter of chicken stock together. Stir in the cooked barley and reheat to serve.
Serving Size: makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSMALL851.
Wash and cut sweet potato in half. Cut onion into quarters. Place cut vegetables and baby carrots in a tinfoil lined pan. Spray all the vegetables with olive oil spray. Wrap garlic cloves in tinfoil and place in pan, as well. Cover pan with tinfoil and roast for 45 minutes (or until sweet potato is tender when poked with a fork).
While the vegetables roast, add 2 1/2 cups of chicken stock and 1 cup uncooked barley to a pot and bring to a boil. Once boiling, turn down to a simmer and cover pot. Cook for 45 min.
Once vegetables are done roasting, allow them to cool. When they're cool, use either a hand blender or an upright blender to puree the vegetables and the 1 liter of chicken stock together. Stir in the cooked barley and reheat to serve.
Serving Size: makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSMALL851.
Nutritional Info Amount Per Serving
- Calories: 212.8
- Total Fat: 1.1 g
- Cholesterol: 4.2 mg
- Sodium: 859.8 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 9.2 g
- Protein: 6.4 g
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