Kale & Barley Soup

Kale & Barley Soup





Prep Time: 25 Min
Cook Time: 55 Min

Yields: 4 + Servings

WHAT YOU NEED

• 3 Tbsp. EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 1/2 Bunch Green Onions, sliced
• 1 Carrot, peeled & sliced in to rounds
• 2 stalks Celery, diced
• 4 C Fresh Green Kale, chopped
• 3/4 C Dry Pot Barley, rinsed
• 1 Heaping Tbsp. Tomato Paste
• 1/2 C Dry White Wine
• 1 L PC Brand Plant-Based Chikn Broth
• 3/4 C Passata
• 1 1/2 C Water
• 4 Sprigs Fresh Thyme, leaves removed
• Handful Fresh Basil, torn
• 1 Tsp. Fresh Savoury, chopped
• 2 Tbsp. Fresh Parsley, chopped
• 1/2 Tsp. Dried Rosemary
• 1/2 Tsp. + Sea Salt
• Cracked Pepper
• Grana Padano - Garnish

DIRECTIONS

• Begin heating the EVOO, pepperoncini, garlic, thyme, savoury, and rosemary, in a medium / large pot set to just about medium heat. Once heated, stir and let everything sizzle for 30 seconds before adding the onion, green onion, celery, bell pepper, carrot, and a generous pinch of both salt and pepper. Stir and cook 7 - 8 minutes until veggies have started to become tender. Make a well and drop in the fresh basil. Let the basil heat up for 30 seconds before stirring it in to everything else for another minute.​

• Add the tomato paste and cook for a minute or so before adding the wine. Simmer the wine until almost reduced. Now, add the passata, broth, and water, and bring the soup to a boil. Once boiled, add the barley and 1/2 tsp. sea salt. Reduce the heat to medium low, cover, and simmer for 20 minutes. Remove cover and continue to simmer another 15 - 20 until barley is plump and cooked. Add the kale and another good pinch of salt. Cook until wilted. Stir in the fresh parsley, taste the soup and add additional salt / pepper if desired.
• For service. enjoy your soup garnished with a healthy dose of grated grana padano and some grilled bread. ENJOY!

HAPPY VEG