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Chunky vegetable barley soup with seed pesto bread twist
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Ingredients
- 65 g pearl barley
- boiling water, to soak
Sunflower seed pesto
- 100 g Parmesan cheese, cut into cubes (3 cm)
- 1 bunch mixed fresh herbs, leaves only
- 20 g sunflower seeds
- 2 garlic cloves
- 60 g extra virgin olive oil
Bread rolls
- 150 g water
- 1 ½ tsp dried instant yeast
- extra virgin olive oil, to grease
- 250 g baker's flour, plus extra to dust
- 1 tsp salt
- 10 g sunflower seeds, plus extra to sprinkle
Vegetable soup
- 3 garlic cloves
- ½ bunch fresh parsley, leaves only
- 120 g carrots, cut into pieces (2 cm)
- 120 g red onion, quartered
- 120 g celery, cut into pieces (3 cm)
- 100 g broccoli, broken into florets
- 2 - 3 tbsp Vegetable stock paste, (see Tips)
- 1300 g water
- ground white pepper, to taste
- 200 g white cabbage, thinly sliced
- Nutrition
- per 1 portion
- Calories
- 2626.8 kJ / 627.8 kcal
- Protein
- 23.5 g
- Carbohydrates
- 74.6 g
- Fat
- 27.3 g
- Saturated Fat
- 7.1 g
- Fibre
- 10.4 g
- Sodium
- 1015.7 mg
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