Chorizo, Kale And Barley Soup With Walnut Pesto

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Give your soup a spicy kick with this flavoursome chorizo, kale and barley recipe.

All you have to do is throw all your ingredients of Chorizo, Kale And Barley Soup With Walnut Pesto

  1. 1 chorizo, finely chopped
  2. 1 brown onion, finely chopped
  3. 1 carrot, peeled, finely chopped
  4. 1 celery stalk, finely chopped
  5. 1 zucchini, finely chopped
  6. 2 garlic cloves, crushed
  7. 400g can Coles Brand diced tomatoes
  8. 4 cups (1L) vegetable stock
  9. 1/3 cup (65g) pearl barley
  10. 400g can brown lentils, rinsed, drained
  11. 1 bunch kale, stems trimmed, finely shredded
  12. 1/2 cup firmly packed basil leaves
  13. 1/4 cup (25g) walnut halves, toasted
  14. 1/4 cup (20g) finely grated parmesan
  15. 1/3 cup (80ml) olive oil

The instruction how to make Chorizo, Kale And Barley Soup With Walnut Pesto

  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.
  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.
  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.
  4. Divide the soup among serving bowls. Serve with the walnut pesto.

Nutritions of Chorizo, Kale And Barley Soup With Walnut Pesto

fatContent: 454.1 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent:

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