Bulgur Vegetable Soup with Aromatic Mint Oil and Soft Potato Flatbreads

Step 1: Prepare the Potatoes

• Peel the Potatoes: Remove the skins from 300g floury potatoes (like King Edward or Maris Piper), reserving the peels for the soup.
• Cut and Boil: Chop the potatoes into small chunks and cook them in a pot of boiling salted water for 12-15 minutes until they are tender.
• Drain and Mash: Drain the potatoes and let them steam-dry for 5 minutes. Roughly mash them with a fork or potato masher, ensuring there are no large lumps.

Step 2: Make the Dough

• Mix Ingredients: In a large mixing bowl, combine 600g strong white bread flour, 1 tsp salt, 7g fast-action dried yeast, 50g finely chopped soft herbs (such as parsley and coriander), and the cooled mashed potatoes.
• Add Water: Gradually mix in 250ml warm water until you have a shaggy dough.
• Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 5-8 minutes until it becomes smooth and elastic.
• Let it Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Step 3: Prepare the Soup

• Sauté Aromatics: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 2 finely chopped onions and a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until the onions are soft and translucent.
• Add Flavorings: Stir in 3 sliced garlic cloves, 2 tbsp tomato purée, and 1 tsp smoked paprika. Cook for an additional 5 minutes, allowing the mixture to caramelize.
• Combine Ingredients: Add 100g bulgur, 100g drained and rinsed red lentils, 500g finely chopped root vegetables (like carrots and swede), 1.5 litres vegetable stock, and the reserved potato peels to the pot.
• Simmer: Bring the mixture to a boil, then cover and reduce the heat. Simmer for 20-25 minutes until the vegetables and lentils are tender.
• Blend and Store: Use a hand blender to blend the soup until smooth. If it's too thick, add a splash of water to reach your desired consistency. Season to taste. Let it cool, then store in the refrigerator for up to three days or freeze for up to four months.

Step 4: Cook the Flatbreads

• Divide the Dough: Once the dough has risen, transfer it to a lightly floured surface. Divide it into 12 equal pieces (about 95g each).
• Shape and Roll: Shape each piece into a ball. Roll them out into rough circles or ovals about 4mm thick.
• Cook the Flatbreads: Heat a large, dry frying pan over medium-high heat. Cook each flatbread one at a time for 2-3 minutes on one side until golden brown, then flip and cook for another 1-2 minutes. Immediately brush the cooked flatbreads with olive oil and keep them warm wrapped in a clean tea towel.

Step 5: Prepare the Spiced Oil and Serve

• Make the Spiced Oil: In a small pan, heat 4 tbsp olive oil over medium heat. Add 1 tsp cumin seeds and the remaining smoked paprika. Fry for 1-2 minutes until the seeds start to pop. Remove from heat and stir in a small handful of mint leaves.
• Serve: Ladle the soup into bowls. Swirl in a dollop of natural yogurt and drizzle the spiced oil on top. Serve the warm flatbreads on the side.

Enjoy your delightful Bulgur Vegetable Soup with Aromatic Mint Oil and Soft Potato Flatbreads!