Chunky vegetable barley soup with seed pesto bread twist
TM6 TM5

Chunky vegetable barley soup with seed pesto bread twist

4.5 (32 ratings)

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

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes