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


Posted on February 4, 2017, in Foods, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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