Finely dice fennel and peeled onion, carrot, peeled parsip and celery sticks. Cut cauliflower into florets.

Heat oil in a large pot over medium heat and sauté onion and fennel for 2 minutes until translucent. Add diced carrot, celery and cook, stirring for a minute.

Add 2 litres water, organic bone broth powder and cauliflower florets. Bring to a simmer and add the pearl barley and chicken drumsticks.

Bring to the boil, then cover with a lid, reduce heat to a simmer and cook, occasionally stirring for 35 minutes or until the barley is cooked, and absorb most of the stock

Take the meat off the drumsticks, shred and add back to the pot. Serve with a sprinkle of dill.