Method
Serves 6
Heat the oil in a large saucepan and cook the onion, leeks,
carrots, garlic and rosemary with a good pinch of salt until all
the vegetables are tender. Add the paprika, cumin and chorizo
sausages and cook for another 2 minutes.
Add the barley, stock and bay leaf, bring to the boil then simmer
for 20 minutes or until the barley is tender. Add the cabbage and
silver beet and simmer for 5 minutes. Taste and season if
needed.
To serve, ladle the soup into bowls and top with grated Parmesan
and a drizzle of olive oil.