Esta sopa de couve e cevada é uma refeição completa, rica e profundamente reconfortante. É um prato rústico e saudável, repleto de vegetais e da textura satisfatória da cevada, perfeito para aquecer os dias mais frios e nutrir o corpo e a alma.

Ingredientes

  • 2 colheres de sopa de manteiga
  • 1 cebola branca
  • 1 cebola
  • 3 dentes de alho
  • 1/2 tbs caril em pó
  • 1 lata de 14,5 oz de tomates em cubos
  • 3 xícaras de caldo de legumes
  • 2 xícaras de água
  • 3 / 4-1 xícara de cevada
  • 3 folhas de louro
  • 1 colher de sopa de molho worcestershire
  • 2 cenouras
  • 1 talo de aipo
  • 3 folhas de couve picada
  • 1 pimentão verde
  • 2 colher de chá de sal de aipo
  • 1 colher de chá de sal de alho
  • 1 colher de chá de temperos italianos secos
  • pimenta a gosto

Preparação

  1. Esta é uma receita saudável e rica que pode ser modificada para qualquer gosto de vegetais. Eu costumo adicionar feijão cannellini para alguma proteína extra.
  2. Em um grande forno holandês, aqueça a manteiga em fogo médio. Adicione cebola picada e chalotas e refogue por cerca de 4 minutos. Em seguida, adicione o alho e o curry e refogue por mais alguns minutos. Em seguida, adicione os tomates em suco, caldo de legumes, água, molho inglês, temperos italianos, folhas de louro, sal de aipo, sal de alho e pimenta e leve para ferver.
  3. Adicione a cevada e reduza a ferver. A cevada leva um tempo para cozinhar, então eu espero um tempo para adicionar meus legumes para que eles não fiquem encharcados.
  4. Após cerca de 20 minutos, adicione a cenoura e o aipo. Cozinhe até que a cevada esteja quase tenra. Em seguida, adicione o pimentão e a couve e cozinhe até que todos os ingredientes estejam bem cozidos.

For our friends and readers around the world, here is the English version of this recipe.

Kale and Barley Soup

This hearty Kale and Barley Soup is a true one-pot wonder, a rustic and deeply nourishing meal that’s packed with vegetables and wholesome grains. It’s the kind of soup that feels like a warm hug in a bowl, perfect for a chilly evening. The combination of chewy pearl barley, tender kale, and a medley of vegetables in a flavourful, curry-kissed broth makes for an incredibly satisfying dish.

The key to this soup is patience, allowing the barley to cook slowly and release its starches, which naturally thickens the broth. As the recipe wisely suggests, adding the vegetables in stages ensures that each component is perfectly cooked—the carrots and celery soften beautifully without turning to mush, while the kale and pepper are added at the end to retain their texture and vibrant colour.

This recipe is wonderfully adaptable. As noted, adding a can of cannellini beans or chickpeas towards the end of cooking is an excellent way to boost the protein and make it even more substantial. You can also swap the kale for other sturdy greens like chard or spinach, or add any other vegetables you have on hand, such as parsnips or sweet potatoes. The soup’s flavours deepen beautifully overnight, making it a perfect make-ahead meal for the week.

Ingredients

  • 2 tbsp butter
  • 1 white onion, chopped
  • 1 shallot, chopped
  • 3 cloves of garlic, minced
  • 1/2 tbsp curry powder
  • 1 14.5 oz can of diced tomatoes
  • 3 cups vegetable broth
  • 2 cups water
  • 3/4–1 cup pearl barley
  • 3 bay leaves
  • 1 tbsp Worcestershire sauce
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 3 leaves of kale, chopped
  • 1 green bell pepper, chopped
  • 2 tsp celery salt
  • 1 tsp garlic salt
  • 1 tsp dried Italian seasoning
  • Pepper to taste

Method

  1. In a large Dutch oven or pot, heat the butter over a medium heat. Add the chopped onion and shallots and sauté for about 4 minutes until softened. Add the garlic and curry powder and cook for another couple of minutes until fragrant.
  2. Stir in the diced tomatoes (with their juice), vegetable broth, water, Worcestershire sauce, Italian seasoning, bay leaves, celery salt, garlic salt, and pepper. Bring the mixture to a boil.
  3. Add the barley and reduce the heat to a simmer. Barley takes a while to cook, so it’s best to let it cook for a while before adding the vegetables.
  4. After about 20 minutes of simmering, add the chopped carrots and celery. Continue to cook until the barley is almost tender.
  5. Finally, add the green pepper and kale, and cook until all the vegetables are tender and the barley is fully cooked. Remove the bay leaves before serving.