Food Friday

Available for over a year

Ingredients: (Serves 4) Soup: - 1 Tbsp Olive Oil - 1 Onion Diced - 2 Small Celery sticks chopped including leaves - 3 Medium sized carrots peeled and chopped roughly - Sweet Potato, Peeled and Chopped into rough chunks. (I used a white variety from Asian stores which is purple on the outside but you can use the Orange variety. - Half a Butternut Squash chopped into rough chunks. - 1 tsp of Ground Coriander and Cumin mix - 1 tsp of turmeric - 1 tsp of Chilli Powder - 1 tsp of Garam Masala - A Thumb Size amount of fresh Ginger finely chopped or grated if you prefer. - 1 large clove of Garlic finely chopped - A 3 cm piece of Cinnamon bark - Just over half a tin of chopped tomatoes (250g) - 1 tbsp of Tomato Puree - 1 Chicken Stock cube/Gel pot or veg if Vegetarian - In total about 500ml of water added to the Soup a bit at a time. - 150g of Pre cooked Pearl Barley - 250g (just over half a tin) of Butter beans - 2 Handfuls of Fresh Spinach - Chopped Fresh Parsley. - Salt and Ground Black Pepper Garlic Flatbreads: - 200g of Plain Flour - Warm Water just to bind - Salt and Ground Black Pepper - Sprinkle of Garlic Powder for each Flatbread. Soup Method: - Fry off the Onion in the Olive oil. - Add your Celery, Carrots and Sweet Potato and start to sweat down for about 5 mins. - Then add your Butternut Squash to the Soup mix and stir through. - Add your Dry spices, Ginger and Garlic and cook for a further 5-10 mins to allow the spices to coat all the Vegetables. - Next to go in are the Chopped Tomatoes, Tomato Puree, Butter Beans and stock with about 300ml of water to cook down for a further 10 mins. - Add your Pearl Barley and allow that to simmer away nicely whilst you get on with the FlatBreads. Always check in-between if your soup needs a bit more water adding. Flatbread Method: -Take your 200g of Plain Flour, add salt and pepper and start to add a drop of warm water to it to bind to form a firm dough. - Knead the dough only a couple of times. - Stretch out into a thick sausage-like shape about 2 inches in width and divide into 5 parts. - Roll the 5 parts of dough into a ball, add a sprinkle of your Garlic powder, roll again and then Roll out your dough as thinly as possible with a Rolling Pin on a lightly floured surface. - Heat up a dry frying pan and once the Pan is very hot add your flatbread dough. You will then start to see it puff up and brown. - Repeat the process with all the other dough balls. - By now your soup will be ready to add the Spinach and any other seasoning required. - Blitz your soup only with a few pulses as it needs to be thick. - Add your chopped Parsley. - Voila! Ready to Dunk in with your Bread!