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How to make Chorizo, kale and barley soup with walnut pesto

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

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 Brand 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

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.