Posted on April 18, 2020 by Kate Halsall
This cooking from my cupboard is getting more adventurous! The other week I wrote a blog about using nutritional yeast and now this! The truth is, soups are easy – and a great way to use veg that maybe isn’t 100% at it’s best (I left the carrots in a warm utility room). The thing is, it is nice to have a little bit of warm bread to dip into soup. And boy have we been craving bread for about a week now. Our refusal to leave the house (let’s face it, bread isn’t really essential) and our inability to order bread or flour means we decided to get adventurous! So here is last night’s tea: carrot soup and flat breads.
For the Soup
- Carrots – it’s your choice how many. I used 7 mixed coloured, slightly bendy carrots and it’s made enough soup for 2 of us for 2 meals. I peeled them and chopped them into chunks and threw them in a baking dish.
- Ground Cumin – I’m not a massive fan of carrot soup so I needed to add some flavour. I used enough to cover the carrots in the baking dish with a fine layer.
- Tomatoes – again, it’s up to you how many you use. I chose a combination of fresh baby plum tomatoes and a couple of salad ones. I chopped the bigger tomatoes up but just threw in the baby ones.
- Red Pepper – I only had the one in the fridge. I thought the sweetness may take away the flavour of the carrot! Roughly chopped and thrown in the baking dish.
- Salt and Pepper – I added this before cooking and again at the blending stage.
- Olive Oil – drizzled over the veg and then mixed everything in the dish together before it went in the oven at 200 degrees for an hour and a half.
- 1 Pint of Water – poured into the blender when I was trying to get the roasted veg smooth! You may want to add a little more water when you reheat the soup – it depends on how thick you like it!
For the Flat Breads
Apparently, flat breads made from gram flour are an actual thing! Who knew! They are known as Socca. Every day is a school day! Here’s what I did:
- Sieved a cup of gram flour into a bowl
- Added some dried rosemary
- A tablespoon of olive oil
- A cup of water
- Whisk until the mixture is smooth and then leave to sit for 30 minutes
- Then you pretty much treat the mix like pancake batter! We warmed a pan but didn’t add any oil (as there’s oil in the mix). Then we poured a small amount into the pan and swirled it around until it filled the base. Once one side is cooked, turn the bread over (or flip it pancake stylie) until the second side is cooked also.
Ladle the soup into bowls and serve with the fresh flatbread. Yummy. Vegan, gluten free and very tasty.
If you’re looking for some other simple soup recipes, click here.