Squash, Kale, and Barley Soup

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This soup seems sort of hearty for this time of year but here in Portland we have been having some pretty dreary days.  I’ve said this before, but soup is my favorite thing to make.  I generally prefer smooth soups with a creamy texture, but all the great fresh veggies that are in the markets now make me want to experiment a little more.  This soup was even better the next day, the barley soaked up all the broth and it was like a bowl of squash risotto- I love barley for it’s chewy texture, but you could totally use brown rice or whatever other weird hippie grain that you’re into.  I put a little grated parmesan on that baby… Serves 4

  • 1 T. olive oil
  • 1 small butternut squash, peeled and cubed
  • 2 small leeks, sliced (white and light green parts only)
  • 1 small yellow onion, diced
  • salt and pepper
  • 1 t. herbes de Provence, or 1 T. fresh thyme
  • 5 C. chicken or veggie stock
  • 2 C. of cooked barley (or use 1 C. of quick cooking barley)
  • 3 C. fresh kale, chopped
  • Parmesan cheese for topping, optional

In a Dutch oven, heat the oil over medium heat.  Add the squash, leeks, and onion.  Sprinkle with salt and pepper and herbs, and cover.  Let the veggies sweat for about six or seven minutes.  Add the stock and bring to a boil.  Reduce heat and simmer until squash is nearly tender, about 8 minutes. Add the cooked barley and kale.  (if using quick cooking barley, add it in with the stock to give it more time to cook) Continue to simmer until the kale is tender, about five to ten more minutes.  Serve with a little grated parmesan on top.

 

 

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
This entry was posted in Healthier Options, Italian, Quick Dinners, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

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