You can never have enough soup recipes; especially when it comes to the cold and long Autumn and Winter months. And this one will be just what you need to warm you from head to toe.
This recipe is especially ideal for when you, or someone you care about is feeling under the weather. The broth will help you stay hydrated, keep airways moist, ease congestion and help with inflammation, especially if you throw in a cm of ginger into the mix too.
Preparation time:15 minutes
Cooking time:60 minutes
Total time:1 hour 15 minutes
1 tbsp olive oil
1 large onion, finely chopped
2 medium carrots, diced
77g pack Cooks’ Ingredients Diced Pancetta
2 cloves garlic, finely chopped
1 sprig fresh rosemary, leaves finely chopped
Pinch of chilli flakes
1.2 litres vegetable stock
100g pearl barley
250g bag essential Waitrose Kale, finely chopped
Extra virgin olive oil and finely grated Parmigiano Reggiano, to serve
1. Heat the olive oil in a medium saucepan and cook the onion and carrot gently for about 6 minutes. Add the pancetta and continue to cook for a further 4 minutes.
2. Add the garlic, rosemary and chilli flakes and cook for just a minute, then add the vegetable stock and the pearl barley. Simmer gently, covered, for 45 minutes until the pearl barley is tender.
3. Stir in the kale and let it wilt down, then continue to cook for 5 minutes. Ladle into bowl and top with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano Reggiano.
For a Spanish flavour, try swapping the pancetta for diced chorizo.
This recipe was lovingly supplied by Waitrose.