Directions:
- Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and sauté 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes.
- Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
- Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
- Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.02 Kcal (381 kJ) | ||
| Calories from fat | 17.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Sodium | 184.32mg | 8% | |
| Potassium | 156.74mg | 3% | |
| Total Carbs | 15.07g | 5% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.03 Kcal (373 kJ) | ||
| Calories from fat | 16.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 3% | |
|---|---|---|---|
| Sodium | 180.31mg | 8% | |
| Potassium | 153.33mg | 3% | |
| Total Carbs | 14.74g | 5% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 3.32g | 14% | |
| Protein | 2.24g | 5% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 25.5mg | 3% | |
* 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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