Sprouted Kale and Barley Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 101.0
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 271.1 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.5 g

View full nutritional breakdown of Sprouted Kale and Barley Soup calories by ingredient
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From the Eat Clean Diet Cookbook From the Eat Clean Diet Cookbook
Number of Servings: 6


    6 cups water
    4 cups kale, finely shredded
    1 large yellow onion, peeled and chopped
    3 celery stalks, trimmed and chopped
    1 large carrot, chopped in penny slices
    1 Tbsp extra virgin olive oil
    .75 cup barley, sprouted
    .25 cup cilantro, finely chopped
    2 tsp dried crumbled oregano
    2 tsp dried crumbled basil
    1 tsp miso


Serves 6

1. Bring 6 cups water to a boil in a medium saucepan. Once the water has boiled, turn off the heat and cover. Let it cool down until simply warm.
2. In a medium skillet, saute onion, celery, and carrot in 1 Tbsp olive oil until onion becomes soft.
3. Add cooked onion mixture and kale to pan along with all other ingredients except the miso. Let the mixture sit for 20 minutes. Take one cup of the liquid from the pan and mix it with the miiso. Return the resultant liquid to the saucepan and mix again. Remove half the soup, puree, the return to saucepan and mix with non-pureed soup. Serve immediately.
4. If you must reheat this soup, do so on low heat. Boiling will destroy valuable nutrients.

Number of Servings: 6

Recipe submitted by SparkPeople user AER1977.

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