Vegan Super Soup

Ward off those winter blues with this power soup, packed with sweet potato, barley and kale.

The ingredient of Vegan Super Soup

• 60ml 1 4 cup extra virgin olive oil
• 1 red onion finely chopped
• 1 leek trimmed halved lengthways thinly sliced
• 1 celery stick trimmed coarsely chopped
• 1 large carrot peeled coarsely chopped
• 3 garlic cloves finely chopped
• 350g sweet potato peeled cut into 2cm pieces
• 1 5l 6 cups vegan stock see notes
• 220g 1 cup pearl barley rinsed
• 2 fresh bay leaves
• 2 large fresh rosemary sprigs
• 2 cups loosely packed purple kale leaves torn
• 60g 1 3 cup blanched almonds toasted
• 1 garlic clove finely chopped
• 1 1 2 cups fresh basil leaves
• 100ml extra virgin olive oil

The Instruction of vegan super soup

• heat the oil in a large saucepan over high heat add the onion reduce heat to medium low cook stirring often for 5 minutes or until soft add the leek celery carrot and garlic cook stirring often for 15 minutes or until the vegetables are soft but not golden
• increase heat to high add the sweet potato and stir to coat add the stock 1l 4 cups water barley bay leaves and rosemary bring to the boil reduce heat to low and simmer stirring occasionally for 40 minutes or until the soup is thick and the barley is tender taste and season
• while the soup is cooking make the pistou process the almonds and garlic in a small food processor until coarsely chopped add the basil a large pinch of sea salt flakes and half of the oil process until nearly smooth transfer to a bowl and stir in the remaining oil cover and set aside until needed
• stir the kale through the soup and cook until just wilted dollop the soup with the pistou

Nutritions of Vegan Super Soup

fatContent: 492 818 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 4 6 grams saturated fat
sugarContent: 36 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 9 7 grams protein
sodiumContent: n a

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