Chunky vegetable barley soup with seed pesto bread twist

• 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