butternut squash and leek Healthy soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp olive oilOnions, raw, 200 grams Carrots, raw, 1 large (7-1/4" to 8-1/2" long)Celery, raw, 3 stalk, medium (7-1/2" - 8" long)Garlic, 3 clovesBarley, pearled, raw, 100 grams Leeks, 6 leek Chicken stock, home-prepared, 5 cupButternut Squash, 400 gramsWater, tap, 2000 mL
Sweat onion and garlic in oil for 5 minutes stirring so nothing sticks throughout adding all the ingredients. Add any herb (rosemary is good) and salt and pepper as required. Add sliced leeks for 3 mins then add chopped celery and carrot and squash, cook another 3 mins. Rinse pearl barley and add, stirring to mix then add boiling stock. Add water, put lid on and turn down heat so it's simmering. cook until the vegetables are soft, stirring occasionally.
Serving Size: makes 10 x 250ml servings
Number of Servings: 10
Recipe submitted by SparkPeople user POPPYARTHUR.
Serving Size: makes 10 x 250ml servings
Number of Servings: 10
Recipe submitted by SparkPeople user POPPYARTHUR.
Nutritional Info Amount Per Serving
- Calories: 152.7
- Total Fat: 3.2 g
- Cholesterol: 3.6 mg
- Sodium: 205.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.5 g
- Protein: 5.6 g
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