This hearty slow-cooked barley soup has anti-inflammatory ginger and miso paste for a delicious umami flavour. Even better, there's minimal prep required.
Ingredients For Slow-Cooked Barley Ginger And Miso Soup Recipe
2 teaspoon Macadamia oil
1 Large onion, finely chopped
3 stick Celery trimmed, diced
2 Carrots, peeled, diced
1 tablespoon Finely Grated Fresh Ginger
3 Garlic cloves, thinly sliced
110 gram Pearl barley, rinsed, drained
1.5 tablespoon Miso paste
400 gram Frozen edamame, thawed, podded
1 bunch Broccolini, trimmed, cut into 3cm lengths
1 teaspoon Tamari
Nutrition value
277
calories per serving
9 g Fat16 g Protein32 g Carbs15 g FiberOther
Current Totals
9 g Fat
16 g Protein
32 g Carbs
15 g Fiber
MacroNutrients
Carbs
32 g
Protein
16 g
Fiber
15 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
146 mg
Iron
7 mg
Vitamin A
1736 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
372 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
157 mg
Manganese
3 mg
Phosphorus
316 mg
Selenium
14 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
