1.Heat half the oil in a large saucepan over medium heat. Cook onion, parsnip, celery and garlic, stirring, for 5 minutes, or until softened.
2.Add sauce, stock and the water; bring to the boil. Stir in capsicum, beans and barley. Simmer, covered, for 25 minutes, or until barley is tender. Season to taste.
3.Heat remaining oil in a small frying pan over medium-high heat. Cook seeds and capers, stirring, for about 1-2 minutes, or until browned lightly and fragrant. Add currants and stir until combined.
4.Just before serving, stir basil into soup. Ladle soup into serving bowls; sprinkle with seed mixture and parmesan.
Suitable to freeze. Not suitable to microwave. Omit the parmesan cheese if following a vegan diet.Note