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Spicy Barley & Collard Greens Soup

Ingredients

Scale
  • 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.

Find it online: https://melissamayo.com/recipe/spicy-ginger-barley-collard-greens-soup/