Curry Vegetable Barley Soup Curry Vegetable Barley Soup

Curry Vegetable Barley Soup Image Image by: Curry Vegetable Barley Soup Image Author: Canadian Living

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



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


  • Iron 22.0
  • Folate 32.0
  • Calcium 12.0
  • Vitamin A 161.0
  • Vitamin C 62.0
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Curry Vegetable Barley Soup