PEARL BARLEY & CHORIZO SOUP | Jamie Oliver | UK | AD

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is lower in fat, while smoked sausage is often more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while seasoned water can be a budget-friendly alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor, while crushed tomatoes are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is usually cheaper.

Heat olive oil in a large pan.

Add chorizo to the pan and cook until the fat renders out.

Add roughly chopped onions and cook for 10 minutes, stirring occasionally.

Add chopped carrots and celery to the pan.

Stir in bay leaves and cook for another 10 minutes to concentrate flavors.

Add pearl barley and stir to soak up flavors.

Add canned whole plum tomatoes and break them up with a spoon.

Pour in 1.8 litres of vegetable stock and bring to a boil.

Reduce heat to medium and let simmer for 40 minutes.

Add kale to the soup and adjust consistency with water if needed.

Optionally, use a hand blender to puree part of the soup for a silky texture.

Serve the soup after adjusting seasoning with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary