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SPICY BARLEY & COLLARD GREENS SOUP

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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, makes 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

US (Imperial)

Print 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

InstructionsHeat 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.

CHEF’S TIP
When cooking a large quantity of soup with stock always cool in batches so soup doesn’t turn sour.

SERVES 10-12

EU (Metric)

Print 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

3.5 liters water

6 TBS chicken stock powder

InstructionsHeat 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.

CHEF’S TIP
When cooking a large quantity of soup with stock always cool in batches so soup doesn’t turn sour.

SERVES z

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