This soup is packed with flavor, tons of veggies, and is super nutrient-dense, making it a complete meal. Featuring plant-based chorizo and spicy pimento, it offers a delicious twist that stands out. Perfect for a hearty lunch or dinner.
1: In a large pot, over medium heat, add the olive oil and chorizo and sear until golden brown all over, about 5-10 minutes.
2: Add the shallots, garlic, mushroom powder, and half the pimento to help deglaze the pot. Cook for 5 minutes, stirring to prevent sticking.
3: Add the carrots, potatoes, and barley, and mix to combine. Then add the veg stock. Bring everything to a boil and lower to simmer until the veg is tender, about 10 minutes.
4: Add the rest of the pimento paste and collards. Taste and adjust your seasoning. If the sausages haven’t broken into chunks, remove them and cut them up, or break them up with the back of a wooden spoon.
5: Serve it up and top with parsley and chives.
