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19Ingredients
60Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil (olive oil cooking spray)
- 1 large onion (finely diced)
- 2 celery sticks (finely diced)
- 3 carrots (peeled and finely diced)
- 2 Tbsp. tomato paste (tomato purée)
- 300 grams butternut squash (2 cupa, peeled and cubed)
- 1 large potato (peeled and cubed)
- 3/4 cup pearl barley
- 1 tsp. salt
- 1 tsp. dried thyme (or Italian seasoning)
- 8 cups vegetable stock (low sodium vegetable broth)
- Tabasco (Splash)
- 1 tsp. salt
- 2 bay leaves
- 1 Tbsp. lemon juice
- 2 Tbsp. parsley (chopped)
- salt
- pepper
- hard cheese (A little grated vegan or vegetarian, to serve, optional / Healthy Extra)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium3390mg141% |
| Potassium1160mg33% |
| Protein8g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber13g52% |
| Sugars13g |
| Vitamin A340% |
| Vitamin C80% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Rita Ragó 5 years ago
I think the portion for 4 would be rather appropriate as portion for 6-8. The recipe was well written and was easy to follow but I just didn't really liked the end resoult. Probably I'm gonna stay with the creamy soup when it comes to butternut squash.