Easy Food Special
WINTER WARMER SOUP WITH FERMANAGH PUMPKIN BREAD
For the soup:
2 tbsp butter
1 tbsp olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, roughly chopped 120g/4oz/1½ cups red lentils
2 garlic cloves, crushed
500ml/17 fl oz/2 cups vegetable stock 6 tomatoes, chopped
400g/14oz tinned chopped tomatoes, puréed
¼ tsp caraway seeds, toasted
1 small bunch of basil, torn
Salt and black pepper
For the bread:
250g/8oz/2 cups coarse wholemeal flour (wholewheat flour)
60g/2 oz/½ cup plain flour (all-purpose flour)
½ tsp bicarbonate of soda (baking soda) ½ tsp salt
½ tsp oats
60g/2oz/½ cup mixed seeds
30g/1oz/¼ cup chia seeds
300ml/10 fl oz/1½ cups buttermilk
½ tsp butter, melted
½ tsp golden syrup (or honey)
1 Melt the butter and olive oil together in a large saucepan over a low heat.
2 Add the carrots, celery, onion and lentils. Cook for about 10 minutes until soft.
3 Add the garlic and cook for one minute.
4 Add the vegetable stock, stir everything together and bring to the boil.
5 Add all the tomatoes and caraway seeds. Cook for 20 minutes on a low simmer.
6 Remove from the heat and add the basil.
Season with salt and pepper to taste. If the soup is too thick, add a little more stock.
7 When the soup is cooked, preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6 and grease a baking tray.
8 Sieve the flours, bicarbonate of soda (baking soda) and salt into a bowl.
9 Make a well in the centre and add the oats, seeds (reserving some to decorate), buttermilk, melted butter and golden syrup (or honey). Gently mix, then knead together into a dough.
10 Turn the mixture out onto a floured surface, sprinkle the top with the remaining seeds and mark a cross in the top of the dough with a knife.
11 Bake in the oven for 50 minutes.
12 Tip out on a wire tray and leave to cool, then serve with the warm soup.
Per Serving 716kcals, 19.7g fat (5.9g saturated), 110.1g carbs, 20.1g sugars, 26.4g protein, 19.1g fiber, 0.725g sodium