Here is the original recipe. Our version is very similar except for a few extra vegetables and crispy bacon.
Ingredients
- 2 carrots
- 2 celery stick
- 2 zucchini
- 1 large garlic clove
- 1 handful basil
- 4 bacon rashers (shortcut) optional
- 2 spring onions sliced
- 1 tin borlotti beans rinsed and drained
- 1 tin tomatoes (400g)
- 700g water
- 2 heaped spoonfuls of vegetable stock
- 80g pearled barley
- 2 bay leaves
Method
- Add carrots and celery to the bowl and chop on Speed 5 for 2 seconds. Repeat until finely diced
- Add zucchini and basil to bowl and chop on Speed 4 for 2 seconds. Repeat until finely diced
- Add garlic to bowl and chop on Speed 5 for 2 seconds.
- Add spring onions and a dash of oil and cook for 4 minutes at 100°C Speed 1
- Slice bacon into strips and cook on a hot fry pan until crispy. Set aside
- Add all other ingredients and cook for 30 minutes at 100°C Reverse Speed 1
- Serve soup with rye toast, parmesan and bacon pieces