Chunky vegetable, lentil & barley soup




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  • 20g olive oil
  • 1 fennel bulb
  • 3 carrots
  • 1 garlic clove
  • 20g of parsley 
  • 50g purslane (reserve a few leave to serve)
  • 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
  • 1 litre of water
  • optional - a handful of pesto croutons

 

 

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).