Fiery kale stew with barley and chorizo

Name: Fiery kale stew with barley and chorizo
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Barley; 500 g fresh cleaned kale; 300 g Celeriac; 2 Garlic cloves; 1 small chili pepper; 4 Chorizo sausages (about 50 g each); 2 TABLESPOONS Oil; 2 l Vegetable broth; 1 coated Tsp Caraway seeds; 7-10 Tbsp Curry Powder; 7-10 Tbsp milled pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Barley
500 g fresh cleaned kale
300 g Celeriac
2 Garlic cloves
1 small chili pepper
4 Chorizo sausages (about 50 g each)
2 TABLESPOONS Oil
2 l Vegetable broth
1 coated Tsp Caraway seeds
7-10 Tbsp Curry Powder
7-10 Tbsp milled pepper

Directions

1
Wash and drain the barley. Sort the kale, wash thoroughly, drain and cut into leaves. Peel and wash the celery and cut into small cubes. Peel garlic and cut into small cubes. Clean the chilli pepper, cut in half lengthwise, remove the seeds. Cut the pod into fine strips
2
Heat the oil in a pot. Fry the prepared vegetables, garlic and barley in it. Fill up with broth, add chilli, caraway and chorizo. Bring to the boil and simmer the soup covered for 25-30 minutes at low heat. Season soup with salt and pepper. Remove the chorizo, cut into slices and return to the soup. Arrange soup in plates