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 (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 (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

Step 1: Peel the potatoes, reserving the peels. Cut the potatoes into small chunks and boil in salted water for 12-15 minutes until tender. Drain and let steam dry for 5 minutes, then roughly mash.

Step 2: Mix the flour, 1 tsp salt, yeast, herbs, and 250ml warm water into the mashed potatoes until you have a shaggy dough. Turn onto a floured surface and knead for 5-8 minutes until smooth and elastic. Cover and let rise in a warm place for 1-2 hours until doubled in size.

Step 3: For the soup, heat 2 tbsp olive oil in a large saucepan over medium heat. Cook the onions with a pinch of salt for 10-12 minutes until soft. Stir in garlic, tomato purée, and 1 tsp smoked paprika and cook for 5 minutes until caramelised.

Step 4: Add bulgur, lentils, chopped root vegetables, vegetable stock, and reserved potato peels. Bring to a boil, then cover and simmer for 20-25 minutes until vegetables and lentils are tender.

Step 5: Blend the soup until smooth using a hand blender, adding a splash of water if needed to loosen. Season to taste. The soup can be cooled and kept chilled for up to three days or frozen for up to four months.

Step 6: Turn the dough onto a floured surface, divide into 12 pieces (about 95g each), and shape into balls. Roll each into rough circles or ovals about 4mm thick.

Step 7: Heat a large dry frying pan over medium-high heat. Cook each flatbread for 2-3 minutes on one side, then flip and cook for another 1-2 minutes. Brush immediately with olive oil and keep warm wrapped in a clean tea towel.

Step 8: Heat 4 tbsp olive oil in a small pan over medium heat. Fry cumin seeds and remaining 1 tsp smoked paprika for 1-2 minutes until seeds pop. Remove from heat and stir in mint leaves.

Step 9: Serve the soup topped with a swirl of natural yogurt and the spiced mint oil. Enjoy with the warm potato flatbreads on the side.

Tips & Variations

Use any combination of soft herbs you prefer, such as dill or basil, to vary the fresh flavor in the dough.

For a vegan option, replace natural yogurt with a plant-based alternative or omit it altogether.

If you prefer a chunkier soup, blend only half of it and mix the rest back in for texture.

To boost flavor, toast the bulgur lightly before adding to the soup.

Storage

Store the soup in an airtight container in the refrigerator for up to three days or freeze for up to four months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. Keep the potato flatbreads wrapped in a clean towel at room temperature for up to 24 hours or freeze them individually and reheat in a dry pan or oven.

FAQs

Can I use regular potatoes instead of floury potatoes?

Floury potatoes work best for the dough due to their texture when mashed, but if you only have waxy potatoes, the flatbreads may be a bit denser. It will still work but expect a different texture.

Is it necessary to blend the soup smooth?

No, blending is optional depending on your preference. Leaving the soup chunky will give it a more rustic feel, while blending creates a creamy, velvety texture.