Add some hearty flavours to your soup with this scrumptious Chorizo, kale and barley soup recipe. Top with some walnut pesto and you are good to go.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
1 chorizo, finely chopped
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
1 zucchini, finely chopped
2 garlic cloves, crushed
400g can Coles Diced Tomatoes
4 cups (1L) vegetable stock
1/3 cup (65g) pearl barley
400g can brown lentils, rinsed, drained
1 bunch kale, stems trimmed, finely shredded
1/2 cup firmly packed basil leaves
1/4 cup (25g) walnut halves, toasted
1/4 cup (20g) finely grated parmesan
1/3 cup (80ml) olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large saucepan over medium heat. Add the chorizo. Cook, stirring, for 2-3 mins or until lightly browned. Use a slotted spoon to transfer to a bowl.
Step 2
Add the onion, carrot, celery, zucchini and half the garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Return the chorizo to the pan with the tomato, stock and barley. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 mins or until barley is tender and soup thickens slightly. Add the lentils and half the kale and stir to combine.
Step 3
Meanwhile, place the basil, walnuts, parmesan and remaining garlic and kale in a food processor. Process until finely chopped. With the motor running, add the oil in a thin steady stream until incorporated. Season.
Step 4
Divide the soup among serving bowls. Serve with the walnut pesto.
Add some hearty flavours to your soup with this scrumptious Chorizo, kale and barley soup recipe. Top with some walnut pesto and you are good to go.
Method
Step 1
Heat a large saucepan over medium heat. Add the chorizo. Cook, stirring, for 2-3 mins or until lightly browned. Use a slotted spoon to transfer to a bowl.
Step 2
Add the onion, carrot, celery, zucchini and half the garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Return the chorizo to the pan with the tomato, stock and barley. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 mins or until barley is tender and soup thickens slightly. Add the lentils and half the kale and stir to combine.
Step 3
Meanwhile, place the basil, walnuts, parmesan and remaining garlic and kale in a food processor. Process until finely chopped. With the motor running, add the oil in a thin steady stream until incorporated. Season.
Step 4
Divide the soup among serving bowls. Serve with the walnut pesto.
