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Bulgur & veg soup with sizzled mint oil & potato flatbreads

A bowl of bulgur & veg soup with sizzled mint oil & potato flatbreads

Bulgur & veg soup with sizzled mint oil & potato flatbreads

Name: Bulgur & veg soup with sizzled mint oil & potato flatbreads
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 8
Ingredients: 300g floury potatoes (such as King Edward or Maris Piper); 600g strong white bread flour plus extra for dusting; 7g sachet fast-action dried yeast; 50g soft herbs (we used parsley and coriander), finely chopped; 2 tbsp olive oil; 6 tbsp olive oil plus extra for brushing; 2 onions finely chopped; 3 garlic cloves sliced; 2 tbsp tomato purée; 2 tsp smoked paprika; 100g bulgur; 100g red lentils drained and rinsed; 500g mix of root vegetables (we used carrots and swede), finely chopped; 1.5 litres vegetable stock; 1 tsp cumin seeds; small handful of mint leaves picked; natural yogurt to serve

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 35 mins

Cook: 1 hr and 15 mins

plus at least 1 hr rising

A star rating of 5 out of 5.3 ratingsRate

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Blend red lentils, bulgur and root veg to make this satisfying soup. Serve with yogurt and spiced mint oil swirled on top, plus homemade potato flatbreads on the side

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g floury potatoes

(such as King Edward or Maris Piper)
600g strong white bread flour

plus extra for dusting
7g sachet fast-action dried yeast
50g soft herbs

(we used parsley and coriander), finely chopped
2 tbsp olive oil

For the soup

6 tbsp olive oil

plus extra for brushing
2 onions

finely chopped
3 garlic cloves

sliced
2 tbsp tomato purée
2 tsp smoked paprika
100g bulgur
100g red lentils

drained and rinsed
500g mix of root vegetables

(we used carrots and swede), finely chopped
1.5 litres vegetable stock
1 tsp cumin seeds
small handful of mint

leaves picked
natural yogurt

to serve

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Nutrition: Per serving (8)

kcal545
fat13g
saturates2g
carbs85g
sugars8g
fibre10g

high
protein17g
salt1.2g

Method

step 1

Peel the potatoes, reserving the peels, then cut into small chunks and cook in a pan of boiling salted water for 12-15 mins until tender. Drain and leave to steam-dry for 5 mins before roughly mashing.
step 2

Mix the flour, 1 tsp salt, the yeast, herbs and 250ml warm water into the mash until you have a shaggy dough. Tip onto a lightly floured surface and knead for 5-8 mins until smooth and elastic. Cover and leave to rise in a warm place for 1-2 hrs until doubled in size.
step 3

For the soup, heat 2 tbsp of the oil in a large saucepan over a medium heat and cook the onions with a pinch of salt for 10-12 mins until soft. Stir in the garlic, tomato purée and 1 tsp paprika. Cook for 5 mins until caramelised. Add the bulgur, lentils, veg, stock and reserved potato peel. Bring to the boil, cover and simmer for 20-25 mins until the veg and lentils are tender. Blend until smooth using a hand blender, adding a splash of water if needed to loosen, then season. Once cool, will keep chilled for three days or frozen for four months.
step 4

Tip the dough onto a lightly floured surface and divide into 12 pieces (about 95g each). Shape into balls, then roll out into rough circles or ovals, about 4mm thick. Heat a large, dry frying pan over a medium-high heat and cook the flatbreads, one at a time, for 2-3 mins. Flip and cook for 1-2 mins more. Immediately brush with olive oil and keep warm wrapped in a clean tea towel.
step 5

Heat 4 tbsp oil in a small pan over a medium heat and fry the cumin seeds and remaining paprika for 1-2 mins until the seeds pop. Remove from the heat and stir in the mint. Serve the soup with the yogurt and spiced oil swirled on top and the flatbreads on the side.

Recipe tips

Try leeks: Swap the onions for leeks or shallots, if you like.

Use any root veg: Use a mixture of any root veg, such as celeriac or parsnips.

Freezing the flatbreads: The flatbreads will keep frozen in a freezerproof bag for up to two months.

Recipe from Good Food magazine, September 2024

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A star rating of 5 out of 5.3 ratings

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