Directions:
- Heat a large wide pan and add butter and fennel seeds. Saute for 1 minute.
- Add squash and black pepper. Saute for 2 minutes Stirring often.
- Remove squash with a slotted spoon and set aside. Add leek, onions, bay leaves and garlic. Saute until onions begin to caramelise.
- Add barley to pan and stir for 1 minute. Return squash and add the salt.
- Mix well and add 1 litre of the stock. Stir while bringing to the boil, cover and simmer for 10 minutes.
- Continue adding 1/2 cups of the hot stock at 4 min intervals. When all stock has been added, stir in the cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.37 Kcal (1948 kJ) | ||
| Calories from fat | 197.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.89g | 34% | |
|---|---|---|---|
| Cholesterol | 57.83mg | 19% | |
| Sodium | 785.91mg | 33% | |
| Potassium | 602.37mg | 13% | |
| Total Carbs | 52.37g | 17% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 11.25g | 45% | |
| Protein | 17.31g | 35% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 3.4mg | 19% | |
| Calcium | 361.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 216.71 Kcal (907 kJ) | ||
| Calories from fat | 91.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 34% | |
|---|---|---|---|
| Cholesterol | 26.93mg | 19% | |
| Sodium | 365.98mg | 33% | |
| Potassium | 280.51mg | 13% | |
| Total Carbs | 24.39g | 17% | |
| Sugars | 1.94g | 17% | |
| Dietary Fiber | 5.24g | 45% | |
| Protein | 8.06g | 35% | |
| Vitamin C | 9.1mg | 32% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 1.6mg | 19% | |
| Calcium | 168.5mg | 36% | |
* 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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