Foods, Uncategorized

Sunshine Soup and Garlic Flatbread


Sunshine Soup and Garlic Flatbread

Excellent for ideas to use more spices in your foods


Ingredients: (Serves 4)




– 1 Tbsp Olive Oil

– 1 Onion Diced

– 2 Small Celery sticks chopped including leaves

– 3 Medium sized carrots peeled and chopped roughly

– Sweet Potato, Peeled and Chopped into rough chunks. (I used a white variety from Asian stores which is purple on the outside but you can use the Orange variety.

– Half  a Butternut Squash chopped into rough chunks.

– 1 tsp of Ground Coriander and Cumin mix (I used a company called Spice Kitchen for most of the dry Spices)

– 1 tsp of turmeric-

1 tsp of Chilli Powder

– 1 tsp of Garam Masala,

– A Thumb Size amount of fresh Ginger finely chopped or grated if you prefer.

– 1 large clove of Garlic finely chopped

( 3 tsp Vietnam or Saigon Cinnamon)

– Just over half a tin of chopped tomatoes (250g)

– 1 tbsp of Tomato Puree

– 1 Chicken Stock cube/Gel pot or Veg if Vegetarian

– In total about 500ml of water added to the Soup a bit at a time.

– 150g of Pre cooked Pearl Barley

– 250g (just over half a tin) of Butter beans

– 2 Handfuls of Fresh Spinach

– Chopped Fresh Parsley.

– Salt and Ground Black Pepper



Garlic Flatbreads:


– 200g of Plain Flour

– Warm Water just to bind

– Salt and Ground Black Pepper

– Sprinkle of Garlic Powder for each Flatbread.



Soup Method:


– Fry off  the Onion in the Olive oil.

– Add your Celery, Carrots and Sweet Potato and start to sweat down for about 5 mins.

– Then add your Butternut Squash to the Soup mix and stir through.

– Add your Dry spices, Ginger and Garlic and cook for a further 5-10 mins to allow the spices to coat all the Vegetables.

– Next to go in are the Chopped Tomatoes, Tomato Puree, Butter Beans and stock with about 300ml of water to cook down for a further 10 mins.

– Add your Pearl Barley and allow that to simmer away nicely whilst you get on with the Flat Breads. Always check in-between if your soup needs a bit more water adding.


Flatbread Method:


-Take your 200g of Plain Flour, add salt and pepper and start to add a drop of warm water to it to bind to form a firm dough.

– Knead the dough only a couple of times.

– Stretch out into a thick sausage-like shape about 2 inches in width and divide into 5 parts.

– Roll the 5 parts of dough into a ball, add a sprinkle of your Garlic powder, roll again and then Roll out your dough as thinly as possible with a Rolling Pin on a lightly floured surface.

– Heat up a dry frying pan and once the Pan is very hot add your flatbread dough. You will then start to see it puff up and brown.

– Repeat the process with all the other dough balls.


– By now your soup will be ready to add the Spinach and any other seasoning required.

– Blitz your soup only with a few pulses as it needs to be thick.

– Add your fresh chopped Parsley.

– Voila! Ready to Dunk in with your Flat Bread


Health and Wellness Associates


A Killarney



This recipe was sent in by Anne Killarney, who admits you will want to “tweek” it to your own tastes