Soup with bulgur and veg, with sizzled mint oil and potato flatbreads

• floury potatoes↗300g g

  (e.g., King Edward or Maris Piper)

• strong white bread flour↗600g g

  (plus extra for dusting)

• instant dry yeast↗7g sachet g
• soft herbs50g g

  (we used parsley and coriander), finely chopped

• olive oil↗2 tbsp
• olive oil↗6 tbsp

  (plus extra for greasing)

• onion↗2

  finely chopped

• garlic cloves↗3

  chopped

• tomato paste2 tbsp
• smoked paprika↗2 tsp
• bulgur↗100g g
• red lentils↗100g g

  drained and rinsed

• root vegetable mix500g g

  (we used carrot and turnip), finely chopped

• vegetable broth↗1.5 litres l
• cumin seeds↗1 tsp
• м'ята↗small handful of

  невелика жменя, листя зібране

• натуральний йогурт↗

  для подачі

Step-by-step instructions

1. 1

   Peel the potatoes, keeping the skins, then cut them into small pieces and boil in a pot of salted water for 12–15 minutes, until tender. Drain and let sit for 5 minutes to allow the steam to dry them, then roughly mash.

2. 2

   Combine the flour, 1 tsp salt, yeast, herbs and 250 ml warm water with the potato mash, mixing until a rough dough forms. Turn it out onto a lightly floured surface and knead for 5–8 minutes, until smooth and elastic. Cover and let rise in a warm place for 1–2 hours, until doubled in size.

3. 3

   For the soup, heat 2 tbsp oil in a large pot over medium heat and sauté the onion with a pinch of salt for 10–12 minutes, until soft. Add garlic, tomato paste and 1 tsp paprika. Cook for 5 minutes, until caramelised. Add bulgur, lentils, vegetables, broth and the reserved potato skins. Bring to a boil, cover and simmer for 20–25 minutes, until the vegetables and lentils are tender. Blend to a smooth consistency with an immersion blender, adding a little water if needed, then season. After cooling, store in the fridge for up to three days or freeze for four months.

4. 4

   Turn the dough onto a lightly floured surface and divide into 12 portions (about 95 g each). Shape into balls, then roll them into rough circles or ovals about 4 mm thick. Heat a large dry skillet over medium‑high heat and fry the flatbreads one at a time for 2–3 minutes. Flip and cook another 1–2 minutes. Immediately brush with olive oil and keep warm, wrapped in a clean kitchen towel.

5. 5

   Heat 4 tbsp oil in a small saucepan over medium heat and toast the cumin seeds and remaining paprika for 1–2 minutes, until the seeds start to pop. Remove from heat and stir in mint. Serve the soup with yogurt and the mint‑infused oil drizzled on top, alongside the flatbreads.