“Tuning in with the seasons means you can make this beautiful soup all year round and it’ll always taste different – it never gets old! The mixed veg gives it a minestrone vibe, but I’ve gone for a nice bit of chorizo to flavour the base and used hearty barley – instead of pasta – for added bite. Make a big batch and freeze in portions to enjoy another day. You’ll be pleased you did.”
5 mins to prepare and 1 hr 05 mins to cook
- 2 onions
- 2 carrots
- 2 sticks of celery
- olive oil
- 150g quality chorizo
- 2 bay leaves
- 200g pearl barley
- 2 x 400g tins of quality peeled plum tomatoes
- 4 x vegetable stock cubes, made up with 1.8ltr water
- 500g kale, or other seasonal greens such as Savoy cabbage or cavolo nero
- extra virgin olive oil
- Peel and roughly chop the onions, then scrub, trim and roughly chop the carrots and celery.
- Place a large deep, lidded pan over a medium heat with ½ tbsp olive oil.
- Roughly chop the chorizo, add to the pan and fry for 2 mins or until golden. Spoon out a quarter and set aside.
- Add the chopped veg and bay leaves, then cook for 10 mins, or until softened, stirring occasionally.
- Stir in the barley, then scrunch in the tomatoes, along with 1 tin’s worth of water and the stock. Give everything a good stir, bring to the boil, then turn the heat down to low and simmer for 40 mins with the lid ajar, stirring occasionally.
- Prep the greens, removing any tough stalks, then finely shred. Add to the pan and simmer for a further 10 mins, or until tender.
- Leave the soup chunky, or blitz a third with a stick blender to give it a thicker, smoother texture. Taste and season to perfection with sea salt and black pepper.
- Ladle into bowls, scatter over the reserved chorizo and drizzle with good-quality extra virgin olive oil. Delicious with toasted bread for dunking.
Jamie’s tip: “Pearl barley is higher in fibre than white pasta. This recipe also gives you 2 of your 5-a-day. Bonus!”