Directions:
- Soak the barley in cold water for 30 minutes to 1 hour; strain and discard water.
- Heat the stock in a medium saucepan over medium heat; taste and add salt as needed.
- Add the barley to the hot stock; mix well and cook for 30 minutes, stirring once or twice.
- Add the carrot, fennel and celeriac or parsnip; stir to combine, then cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
- Season with salt to taste.
- Divide among individual bowls; serve with a sprinkle of parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.49 Kcal (1513 kJ) | ||
| Calories from fat | 46.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 8% | |
|---|---|---|---|
| Cholesterol | 12.6mg | 4% | |
| Sodium | 697.33mg | 29% | |
| Potassium | 1083.23mg | 23% | |
| Total Carbs | 61.22g | 20% | |
| Sugars | 11.78g | 47% | |
| Dietary Fiber | 11.19g | 45% | |
| Protein | 19.76g | 40% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2.7mg | 15% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 61.13 Kcal (256 kJ) | ||
| Calories from fat | 7.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 8% | |
|---|---|---|---|
| Cholesterol | 2.13mg | 4% | |
| Sodium | 117.92mg | 29% | |
| Potassium | 183.17mg | 23% | |
| Total Carbs | 10.35g | 20% | |
| Sugars | 1.99g | 47% | |
| Dietary Fiber | 1.89g | 45% | |
| Protein | 3.34g | 40% | |
| Vitamin C | 1.8mg | 18% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.5mg | 15% | |
| Calcium | 13.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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