I am a huge soup lover. I often add meat or chicken to soups so I can enjoy them as a meal. I also find, that if I have soup before my main course, I tend to eat less, so they are great to make if you are trying to watch your waistline.
The barley and butternut in this soup make it a hearty meal. The ginger, spices, and chillis add a little Thai-style heat. And the collard greens add so much color along with tons of antioxidants.
This is soup is guaranteed to warm your heart & belly all winter long.
xxx Chef MM
Spicy Barley & Collard Greens Soup
Ingredients
- 2 to 3 dried arbol chillis (*** leave out if you don’t like it spicy)
- 2 cloves garlic chopped
- 1-inch knob ginger finely chopped
- 2 red onions coarsely chopped
- 8 carrots cut into chunks
- 1 butternut – skin off cut into chunks with the seeds
- 5 sticks of celery chopped
- 1 bunch/ pack of collard greens shredded
- 1 tspn each- cumin, ginger, coriander, black pepper
- 1 cup of pearled barley
- 14 cups of water
- 6 TBS chicken stock powder
Instructions
Heat the olive oil in a large pot. Sauté the garlic, fresh ginger, onions, and chilli on medium heat till golden and caramelized (8 minutes).
Add celery, butternut, and carrots and cook until nicely browned stirring constantly so you don’t burn them. Add dried spices (cumin, ginger, coriander, and pepper) along with the shredded collard greens. Cook for a further 5 minutes
Add water and chicken stock powder. Bring to a boil and reduce to simmer. Simmer on medium heat for 2 hours. Add the barley and cook for another hour until it is tender.
SERVES 10-12
Notes
When cooking a large quantity of soup with stock always cool in batches so soup doesn’t turn sour.
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