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Spicy Swede and Barley BrothSpicy Swede and Barley Broth

Spicy Swede and Barley Broth

This warming soup combines tender swede, hearty barley, and a kick of spice—perfect for cozy meals and healthy comfort food.
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Recipe - SuperValu Online
A vibrant bowl of spicy swede and barley soup with carrots, celery, and greens, topped with microgreens and red pepper flakes. Served on a pink plate with a spoon and buttered bread on the side.
Spicy Swede and Barley Broth
Prep Time10 Minutes
Servings6
Cook Time25 Minutes
Ingredients
200g Barley
1 tbsp Butter
1 medium Carrots sliced
1 tsp Chilli Flakes
2 cloves Garlic crushed
1 tbsp Ginger
1 medium Leek chopped
2 large Onions chopped
1 tbsp Sage
1 tbsp Turmeric
300g Turnip chopped
2 litre Vegetable Stock
Directions

Ingredients

  • 200g Barley
  • 1 tbsp Butter
  • 1 medium Carrot, sliced
  • 1 tsp Chilli Flakes
  • 2 cloves Garlic, crushed
  • 1 tbsp Ginger
  • 1 medium Leek, chopped
  • 2 large Onions, chopped
  • 1 tbsp Sage
  • 1 pinch Salt and Pepper
  • 1 tbsp Turmeric
  • 300g Turnip, chopped
  • 2 litre Vegetable Stock

Method

  1. In a saucepan, melt the butter and add the onions, leeks, and garlic. Sauté for 2-4 minutes until coloured.
  2. Add the swede, carrot, turmeric, ginger, chilli flakes, and fresh sage, and season with a little salt and pepper. Cook for a further 2 minutes, stirring often.
  3. Pour in the vegetable stock and the barley. Cover and cook over a low to medium heat for 25-35 minutes until the vegetables and barley are softened. Remove from the heat. Check the seasoning.
  4. Add some microgreens to serve in each bowl for a fresh kick of flavour. Enjoy while warm with crusty bread.
10 minutes
Prep Time
25 minutes
Cook Time
6
Servings

Recipe

Ingredients

  • 200g Barley
  • 1 tbsp Butter
  • 1 medium Carrot, sliced
  • 1 tsp Chilli Flakes
  • 2 cloves Garlic, crushed
  • 1 tbsp Ginger
  • 1 medium Leek, chopped
  • 2 large Onions, chopped
  • 1 tbsp Sage
  • 1 pinch Salt and Pepper
  • 1 tbsp Turmeric
  • 300g Turnip, chopped
  • 2 litre Vegetable Stock

Method

  1. In a saucepan, melt the butter and add the onions, leeks, and garlic. Sauté for 2-4 minutes until coloured.
  2. Add the swede, carrot, turmeric, ginger, chilli flakes, and fresh sage, and season with a little salt and pepper. Cook for a further 2 minutes, stirring often.
  3. Pour in the vegetable stock and the barley. Cover and cook over a low to medium heat for 25-35 minutes until the vegetables and barley are softened. Remove from the heat. Check the seasoning.
  4. Add some microgreens to serve in each bowl for a fresh kick of flavour. Enjoy while warm with crusty bread.