All sorts of colourful veggies in this vegan carb-up sweet potato barley stew recipe! With orange, purple, red, and green, you can be sure you’re getting a good nutritional range. Bump up the protein with by topping with a vegan tofu sour cream or Greek yogurt if you’re not vegan.
Vegan Carb-Up Sweet Potato Barley Soup Recipe
Ingredients:
- 1 tablespoon avocado oil
- ¾ cup red onion, diced
- ¾ cup red peppers, diced
- Kosher salt, to taste
- 4 cloves garlic, minced
- 2 lb sweet potatoes
- 1½ cups green cabbage, chopped
- 1 cup pearled barley, soaked in 2 cups water for 8 hours, drained and rinsed
- 5 cups vegetable broth (*Or bone broth if not vegan.)
- 4 teaspoons ground cumin
- 5 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried thyme
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon caper brine (*Or use fish sauce if not vegan.)
- 1 tablespoon lemon juice, freshly squeezed
- Vegan tofu sour cream or 0% fat Greek yogurt (if not vegan), for garnish
- Fresh cilantro, for garnish
- Roast soy beans, for garnish
Directions:
Heat oil in Instant Pot to Sauté on high. Add oil onions, peppers and cabbage and a a generous sprinkle of salt. Sauté until veggies are softened, around 2-3 minutes, then add garlic and spices and sauté until fragrant, around 1-2 minutes.
Add broth and sweet potatoes and bring to a boil. Once boiling, change the setting to the ‘Slow Cooker’ cooker on high for 4 hours or low for 8 hours. While the stew is cooking, stir occasionally. Add barley halfway through the cooking time. Serve in bowls topped with vegan tofu sour cream or 0% fat Greek yogurt (if not vegan), and roast soy beans.
Did you make this vegan carb-up sweet potato barley soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
