Chunky vegetable, lentil & barley soup
1. Add to the bowl 20g olive oil, 1 fennel bulb, 3 carrots cut into chunks, 1 garlic clove, 20g of parsley, 50g purslane (reserve a few leave to serve). Chop 3 seconds speed 5.
2. Add 50g barley, 50g lentils, 1 TBP dried fried shallots, a pinch of dried seaweed, 1/2 tsp ground coriander, 1/8 tsp mace, 1/8 tsp thyme powder, 1/8 tsp bay leaf powder, 1 tsp salt, 1/4 tsp black pepper, 1 tsp coco aminos, one litre of water.
3. Cook 30-40 minutes, 100 degrees C, reverse speed, 2.
4. Serve with a few purslane leaves (and optional pesto croutons).