Tuesday, November 10, 2015

Autumn Harvest soup



I made some Autumn Harvest soup. Sweet potatoes, carrots, barley, white, bean, kale, bell peppers, chorizo, curry, coconut milk cilantro and spices.

1 lb of chorizo peel casing off. (Choose whatever meat or no meat you like)
2 large sweet potatoes
1 small frozen bag of carrots
1 16ozmedium bag of frozen mixed bell peppers
1 can of white beans
1 Box of chicken broth.
1 16oz box of barley.
3 cloves of garlic
1/2 yellow onion
1 can of coconut milk
Cilantro for finishing

All spices are estimates because I don't measure lol.
tsp. Sweet paprika
tsp. Turmeric
tsp. Moroccan spice
tsp. Nutmeg
tsp. Curry powder
tsp. Crush red pepper flakes.
Sea salt to taste

Heat on medium high, large heavy bottom pot (I used a cast iron Dutch oven) with olive oil.
Chop sweet potatoes into 1 inch chunks and add to pot.

Also add chopped yellow onion, diced garlic, bell peppers. Sauté until frozen peppers are soft.
Add chorizo and spices. Stir good, reduce heat to medium and let cook for about 4-5 minutes.

Add white beans, barley and broth. Stir well let cook for about 3 minutes.
On medium low heat add coconut milk and kale cover and let cook until kale is soften then turn heat off. Taste and adjust spices if necessary.
Plate or bowl and add cilantro and enjoy!

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