Spicy squash and spinach soup
Try this tasty spicy squash and spinach soup, and why not freeze some for later?
Eat well
Pearl barley, kale and winter veg broth
This is pure comfort in a bowl, with pearl barley and a healthy kick of kale. Add peas or chopped broccoli instead of the spinach or kale if liked.
Meal type: Main meal, Soup, Starter
Serves: 4
Total time: 1 hour 15 minutes
Preparation: 15 minutes
Cook: 1 hour
- Heat the oil in a medium pan and fry the onion, carrot and celery on a low heat for 10 minutes until tender. Add the barley, herbs, water and stock cube and bring to the boil.
- Cover with a lid and reduce the heat to a simmer. Cook for 45 minutes or until the barley is tender.
- Stir in the spinach or kale and bring to the boil again for a minute or two until wilted, adding a little more water if needed. Add the lemon juice just before serving with crusty wholemeal bread if liked.
How we made it healthier
Pearl barley is a whole grain packed with cholesterol-lowering fibre, teamed with plenty of health-packed leafy greens to support your heart health.
Nutritional Information
Each Portion Contains:
Energy
567kJ
134kcal
7%
Carbs
26.3g
-
Fibre
1.7g
6%
Fat
2.3g
Low
3%
Saturates
0.3g
Low
2%
Sugar
3.9g
Low
4%
Salt
0.42g
Low
7%
% = an adult's reference intake
Tried this at home?
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Ingredients
2 tsp vegetable oil
1 onion, peeled and finely chopped
1 carrot, diced
1 stick celery, finely diced
100g (4oz) pearl barley
1 tsp dried mixed herbs
1.5 litres water
2 reduced salt vegetable stock cube/reduced salt gluten-free stock cube
2 handfuls of spinach or kale
Juice of ½ lemon
To serve
Crusty wholemeal bread (optional)
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