This thick and hearty soup has a subtle kick to it, but if you prefer a bit more heat, increase the curry paste to 1 tbsp. Cooking the mushrooms on the side gives them a nice golden colour and prevents them from becoming waterlogged in the broth.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
In large Dutch oven, heat half of the oil over medium heat; cook onion, carrot and celery, stirring occasionally, until onion is softened, about 8 minutes.Add garlic, ginger and curry paste; cook, stirring, for 1 minute. Stir in rutabaga, squash, barley, salt, pepper and 7 cups water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until barley is tender, about 40 minutes.
Transfer 2 cups of the soup to heatproof bowl or blender. Using immersion blender, purée until smooth. Return to pot.
Meanwhile, in large skillet, heat remaining oil over medium-high heat; cook mushrooms, stirring occasionally, until golden and no liquid remains, 8 to 10 minutes. Stir into soup. Stir spinach, cilantro and lime juice into soup; cook over medium heat until spinach is wilted, about 2 minutes.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 437 mg
- Sugars 10 g
- Protein 6 g
- Calories 194.0
- Total fat 5 g
- Potassium 951 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 37 g
%RDI
- Iron 22.0
- Folate 32.0
- Calcium 12.0
- Vitamin A 161.0
- Vitamin C 62.0
