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 mixed 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, then cut into small chunks and cook in boiling salted water for 12-15 minutes until tender. Drain and leave to steam-dry for 5 minutes before roughly mashing.

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 lightly floured surface and knead for 5-8 minutes until smooth and elastic. Cover and leave to rise in a warm place for 1-2 hours until doubled in size.

Step 3: For the soup, heat 2 tbsp of the 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 the garlic, tomato purée, and 1 tsp smoked paprika and cook for 5 minutes until caramelised.

Step 4: Add the bulgur, lentils, chopped root vegetables, vegetable stock, and reserved potato peels. Bring to a boil, cover, and simmer for 20-25 minutes until the 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. Once cooled, the soup can be stored in the fridge for up to three days or frozen for up to four months.

Step 6: Turn the risen dough onto a lightly floured surface and divide into 12 pieces (about 95g each). Shape each piece into a ball, then roll out 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 1-2 minutes more. Immediately brush 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. Add cumin seeds and the remaining 1 tsp smoked paprika, frying for 1-2 minutes until the seeds pop. Remove from heat and stir in the mint leaves.

Step 9: Serve the soup topped with natural yogurt and swirled with the spiced mint oil. Enjoy alongside the warm potato flatbreads.

Tips & Variations

Use any combination of soft herbs you like—basil or dill would also work well with this soup.

For a spicier kick, add a pinch of chili flakes when cooking the onions.

Try swapping the bulgur for quinoa or couscous if preferred.

To make the flatbreads gluten-free, experiment with a blend of gluten-free flours and adjust liquid accordingly.

Storage

Store the soup in an airtight container in the fridge 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 needed to loosen the texture. Flatbreads are best eaten fresh but can be wrapped tightly and refrigerated for up to two days; reheat in a dry pan or oven before serving.

FAQs

Can I make this soup vegan?

Yes, simply omit the natural yogurt or use a plant-based alternative to keep the dish vegan-friendly.

What can I use instead of potato peels in the soup?

If you prefer not to use potato peels, you can substitute with extra chopped root vegetables or add a few dried mushrooms for depth of flavor.