Sunshine Soup and Garlic Flatbread
Excellent for ideas to use more spices in your foods
Ingredients: (Serves 4)
Soup:
– 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
Arcived
A Killarney
312-972-WELL
This recipe was sent in by Anne Killarney, who admits you will want to “tweek” it to your own tastes
