Riverford recipes: Kale, spelt and chorizo big soup

MK’s Riverford franchisees Vanessa and Russell Cook have got the perfect soup to warm you upafter the fireworks this month. Here’s how to make it…

We love this Riverford recipe when we’ve been out for a chilly or blustery walk with our beloved black labrador Daisy Doggles.

It would be great after you’ve been out to the fireworks this month – as you could make it beforehand and just heat it up when you get home.

It’s really a chunky broth that’s almost a stew and it’s a great dish for using up the last odds and ends in your veg box.

At its most basic, it needs onion and garlic, a grain (pearl barley and spelt are our two favourites), good stock and lots of veg, but you can liven it up with bacon or chorizo, by stirring in pesto or by sprinkling over gremolata.

For four people, you’ll need:

• 2 tablespoons rapeseed or sunflower oil

• 1 onion, chopped

• 2 cooking chorizo sausages, skins removed, crumbled into small pieces

• 1 dried red chilli or a good pinch of chilli flakes, to your taste

• 4 tomatoes (peeled if you have time), finely chopped, or 1 tbsp tomato purée

• 150g pearled spelt (or pearl barley), rinsed well and drained

• 1.5 litres chicken or vegetable stock

• 200g curly kale or cavolo nero (black kale), leaves stripped from their stalks and roughly chopped

• Salt and black pepper

Heat the oil in a pan over a low heat, then add the onion and fry gently for 10 minutes, stirring occasionally to stop it catching, until soft and translucent.

Add the chorizo and fry, stirring now and again, for a few minutes more.

Stir in the chilli, tomatoes, spelt and stock and season with salt and pepper. Bring to the boil, reduce the heat and simmer for 20 minutes.

Meanwhile, blanch and squeeze the kale. Add the kale to the pan and cook for a further 15 minutes or until the spelt is tender.

Keep an eye on the liquid and top up a little if needed. Season before serving.

Here’s a tip for peeling tomatoes: cut a little cross in the base then pop them in a bowl of boiling water.

Leave for about 45 seconds until the skins start to furl away at the base, then transfer them to a bowl of cold water and peel off the skins.

In the winter, though, a good tomato purée (containing only tomato) is often a better alternative.

We hope you enjoy it as much as we do!

Call Vanessa on 01908 238100 to order a Riverford organic recipe or veg box (including this one) straight to your door.

This column was published in the November issue of Celebrate:MK lifestyle magazine. Read the full magazine above or by clicking on this link

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