Chunky vegetable, lentil & barley soup

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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).