Chunky vegetable barley soup with seed pesto bread twist

Chunky vegetable barley soup with seed pesto bread twist

4.3 50 ratings

Prep. 15 min

Total 1 h 40 min

4 portions

Ingredients

pearl barley
65 g
boiling water to soak

Sunflower seed pesto

Parmesan cheese cut into cubes (3 cm)
100 g
mixed fresh herbs leaves only
1 bunch
sunflower seeds
20 g
garlic cloves
2
extra virgin olive oil
60 g

Bread rolls

water
150 g
dried instant yeast
1 ½ tsp
extra virgin olive oil to grease
baker's flour plus extra to dust
250 g
salt
1 tsp
sunflower seeds plus extra to sprinkle
10 g

Vegetable soup

garlic cloves
3
fresh parsley leaves only
½ bunch
carrots cut into pieces (2 cm)
120 g
red onion quartered
120 g
celery cut into pieces (3 cm)
120 g
broccoli broken into florets
100 g
Vegetable stock paste (see Tips)
2 - 3 tbsp
water
1300 g
ground white pepper to taste
white cabbage thinly sliced
200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1015.7 mg

Protein 23.5 g

Calories 2626.8 kJ / 627.8 kcal

Fat 27.3 g

Fibre 10.4 g

Saturated Fat 7.1 g

Carbohydrates 74.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

Complete meals with the Varoma bundt 17 Recipes
Australia and New Zealand

You might also like...

Creamy vegetable rice

25 Min

All-in-one creamy vegetable pasta (Diabetes)

40 Min

Sweet potato lentil pie

50 Min

Chilli with corn bread

50 Min

Hearty minestrone with herb gremolata

40 Min

Vegetable bake (Thermomix® Cutter)

55 Min

Banana and oatmeal energy bars

35 Min

Blended mixed vegetable soup

45 Min

Tuscan bean soup

40 Min

Smoky bean and tomato bowl (Diabetes, TM6)

30 Min

Traditional minestrone

45 Min

Broccoli, red capsicum and pine nut salad

10 Min