Sweet Potato Kale and Barley Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and saut茅 onions and garlic until fragrant.
• STEP 2.Add sweet potatoes, carrots, and celery to the pot. Cook for a few minutes until slightly softened.
• STEP 3.Stir in barley, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the barley is tender.
• STEP 4.Add kale to the pot and cook for an additional 5 minutes until wilted.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve the soup hot with crusty bread for dipping.
• STEP 7.Enjoy!

Cooking Tips

• You can substitute other leafy greens like spinach or Swiss chard for kale.
• Feel free to add other vegetables like peas or corn for extra variety.
• For a creamier soup, blend a portion of the soup using an immersion blender or regular blender.

Storage and Serving

• Leftover soup can be stored in the refrigerator for up to 4 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Garnish with fresh herbs like parsley or cilantro for added freshness.