Description

This wholesome Bulgur & Veg Soup with sizzled mint oil and potato flatbreads is a comforting, nutritious meal packed with root vegetables, bulgur, and red lentils. The smooth, spiced soup is enriched with fragrant mint oil and served alongside homemade, soft potato flatbreads, perfect for dipping and soaking up the flavorful broth.

Ingredients

Scale

Potato 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
Olive oil, for brushing

Soup

6 tbsp olive oil
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 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

Prepare the potatoes: Peel the potatoes, reserving the peels for the soup, then cut into small chunks. Boil them in salted water for 12-15 minutes until tender. Drain and allow to steam-dry for 5 minutes before roughly mashing.
Make the flatbread dough: In a large bowl, combine the flour, 1 tsp salt, dried yeast, chopped herbs, and 250ml warm water with the mashed potatoes until you get a shaggy dough. Transfer to 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.
Cook the soup base: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the onions with a pinch of salt and cook gently for 10-12 minutes until soft. Stir in garlic, tomato purée, and 1 tsp smoked paprika, cooking for another 5 minutes until caramelized.
Add grains, vegetables, and stock: Stir in the bulgur, red 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.
Blend the soup: Use a hand blender to blend the soup until smooth, adding a little water if necessary to loosen the texture. Season to taste. Cool before storing or serving.
Shape and cook flatbreads: Turn out the dough onto a floured surface and divide into 12 equal pieces (about 95g each). Shape each into a ball, then roll into rough circles or ovals about 4mm thick. Heat a dry frying pan over medium-high heat and cook each flatbread for 2-3 minutes on one side, then 1-2 minutes on the other. Brush immediately with olive oil and keep warm wrapped in a clean tea towel.
Prepare sizzled mint oil: Heat 4 tbsp olive oil in a small pan over medium heat. Add cumin seeds and the remaining 1 tsp smoked paprika. Fry for 1-2 minutes until the cumin seeds start popping. Remove from heat, stir in the mint leaves, and allow to infuse.
Serve: Ladle the soup into bowls, swirl with natural yogurt and drizzle with the spiced mint oil. Serve the warm potato flatbreads on the side for dipping.

Notes

The potato peels add an earthy flavor to the soup; ensure they are well washed before using.
For a gluten-free version, substitute bulgur and flour with gluten-free alternatives.
The flatbreads are best eaten fresh but can be reheated wrapped in foil.
Adjust the amount of smoked paprika to balance the smoky flavor according to taste.
This soup freezes well; thaw thoroughly and reheat gently before serving.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Soup and Bread
Method: Stovetop
Cuisine: Mediterranean

Keywords: Bulgur soup, vegetable soup, potato flatbread, homemade flatbread, mint oil, healthy soup, vegetarian soup, root vegetables, red lentil soup