Description

This comforting Bulgur & Veg Soup is a wholesome blend of bulgur, red lentils, and root vegetables in a smoky, spiced tomato base, perfectly complemented by sizzled mint oil and homemade potato flatbreads. Ideal for a nourishing meal, the soup is smooth and velvety, while the flatbreads add a rustic, fluffy texture brushed with olive oil.

Ingredients

Scale

Flatbreads

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

Soup

6 tbsp olive oil, plus extra for brushing
2 onions, finely chopped
3 garlic cloves, sliced
2 tbsp tomato purée
2 tsp smoked paprika, divided
100g bulgur
100g red lentils, drained and rinsed
500g 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

Cook and Mash Potatoes: Peel the potatoes, reserving the peels. Cut into small chunks and cook in boiling salted water for 12-15 minutes until tender. Drain and steam-dry for 5 minutes, then roughly mash.
Prepare Dough: Mix the flour, 1 tsp salt, yeast, chopped herbs, and 250ml warm water into the mashed potatoes until a shaggy dough forms. Knead on a floured surface for 5-8 minutes until smooth and elastic. Cover and let rise in a warm place for 1-2 hours until doubled in size.
Cook Soup Base: Heat 2 tbsp olive oil in a large saucepan over medium heat. Cook onions with a pinch of salt for 10-12 minutes until soft. Add garlic, tomato purée, and 1 tsp smoked paprika, cooking for 5 minutes until caramelized.
Add Main Soup Ingredients: Stir in bulgur, lentils, chopped root vegetables, vegetable stock, and reserved potato peels. Bring to a boil, cover, and simmer for 20-25 minutes until vegetables and lentils are tender.
Blend Soup: Use a hand blender to puree the soup until smooth, adding water as needed to adjust consistency. Season to taste. Cool if storing; can be refrigerated for 3 days or frozen for up to 4 months.
Shape Flatbreads: Turn dough onto a floured surface, divide into 12 pieces (~95g each). Shape into balls, then roll out into rough circles or ovals about 4mm thick.
Cook Flatbreads: Heat a large, dry frying pan over medium-high heat. Cook flatbreads one at a time for 2-3 minutes on one side, flip and cook for another 1-2 minutes. Immediately brush with olive oil and keep warm wrapped in a clean tea towel.
Prepare Sizzled Mint Oil: In a small pan, heat 4 tbsp olive oil 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.
Serve: Ladle soup into bowls, swirl in sizzled mint oil, and serve with a dollop of natural yogurt and warm potato flatbreads on the side.

Notes

You can substitute the root vegetables with seasonal vegetables of your choice.
The soup freezes well; store in airtight containers and thaw thoroughly before reheating.
For extra flavor, allow the flatbread dough to rise overnight in the fridge.
The potato peels add subtle flavor and nutrition to the soup; ensure they are washed thoroughly before use.
If unavailable, dried herbs can be used instead of fresh parsley and coriander but reduce quantity to avoid overpowering flavors.

Prep Time: 30 mins
Cook Time: 50 mins
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Keywords: bulgur soup, vegetable soup, potato flatbread, mint oil, healthy soup, vegetarian soup, lentil soup, homemade flatbread