Bulgur veg soup with sizzled mint oil potato flatbreads
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
Instructions
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