Smoked Chilli, Sweet Potato & Barley

Name: Smoked Chilli, Sweet Potato & Barley
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 2 stock cubes; 1 smoked chilli (either ancho, mulato or chipotle); 1 smoked chilli (either ancho, mulato or chipotle); 1 smoked chilli (either ancho, mulato or chipotle); 1 smoked chilli (either ancho, mulato or chipotle); 100 g pearl barley; 1 teaspoon smoked paprika; 1 sweet potato, peeled and roughly chopped; 1 celery stick, finely chopped; 1 tablespoon olive oil or butter; 1 tablespoon olive oil or butter; 1 onion, peeled and roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

The dried smoked chillies we use here have a wonderful flavour and aren’t too hot. If you like you can take the chilli out at the end of cooking, discard the stalk, chop the flesh and add it back into the soup.

Ingredients

1 tablespoon olive oil or butter
1 onion, peeled and roughly chopped
1

Soup
Vegetarian
Autumn
November

Method

Heat the oil or butter in a pot on a medium-low heat. Fry the onion and celery for 5–10 minutes.

Add the sweet potato to the pot, along with the smoked paprika and barley.

Pour in 1.4 litres of boiling water, and add the crumbled stock cubes and the whole dried chilli. Bring everyth