Chorizo and pearl barley soup

Lynsey's Kitchen

Chorizo & Barley Soup

A hearty and chunky bowl serving 4 people—the perfect warming winter meal for under £5!

Prep 10m

Cook 30m

Serves 4

Type Meat

What you need

1 tbsp Olive oil 150g Chorizo, diced 100g Pearl barley 1 Onion, chopped 2 Carrots, chopped 2 Celery sticks, chopped 1 tin Chopped tomatoes 1 tsp Smoked paprika 1 Veg or Chicken stock cube 900ml Hot water Black pepper

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How to make

1

Load the Soup Maker

Add the diced chorizo, pearl barley, chopped onion, carrots, celery, chopped tomatoes, smoked paprika, stock cube, and 900ml of hot water directly into your soup maker.

2

Set and Cook

Secure the lid and select the chunky soup setting. Allow the machine to run its full cycle.

3

Finish and Serve

When the cycle has finished, carefully open the lid and check that the barley is tender. Add a little extra water if needed, season with black pepper, and serve hot.

Saucepan Method

Don't have a soup maker? No problem. To make this on the hob:

• Heat the olive oil in a large saucepan and gently fry the chorizo and onions for a few minutes.
• Add all the remaining ingredients to the pan.
• Bring to the boil, then reduce the heat and simmer for 30–40 minutes, or until the vegetables are soft and the barley is completely tender.
• Keep the soup chunky (there is no need to blend this recipe!).
• Add a little extra water during cooking if the barley absorbs too much liquid and the soup becomes too thick.

Tip: Always check the seasoning at the end as chorizo and stock cubes can already be quite salty!

350Calories

15gFat

40gCarbs

14gProtein

Enjoy, Lynsey Queen of Clean xoxo

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