Pumpkin Carrot Soup with Flatbread
Sometimes it's a good time to sit back and take a good soup and today is such a day! We love to eat soups with local vegetables. We would hate it if you stay hungry afterwards and therefore we have added a quick and easy flatbread to the recipe. Enjoy!
For this recipe you need a blender.
For the soup
Heat up 2 tablespoons of olive oil in a large saucepan on medium heat
Chop the onion and garlic and add to the pan. Add a teaspoon of ginger powder. Stir occasionally to prevent burning.
Chop the pumpkin into roughly 2 cm sized cubes and add to the pan. Peel the carrots and cut into 1 cm sized pieces and add to the pan.
Add roughly 500ML of water to the pan, until the vegetables are fully covered. Add two to three teaspoons of bouillon from the jar and close the lid to get the water to a boil.
Peel the orange and add to the soup and let it all cook for at least 15 minutes at medium high heat. While you wait you can start on the flatbread below.
Blend the soup to a smooth consistency. Add additional water to make it thinner if desired.
Serve the soup with the sunflower seeds, a small splash of olive oil.
For the flatbread
Mix the flour, salt and about 75ML of lukewarm water and mix until all the water is incorporated. Knead until it’s smooth. Let it stay for a bit.
Divide the dough into even pieces. Use a rolling pin or just your hands to flatten the dough in flat & thin round shapes. Take a frying pan and make it very hot. Place the flatbreads in the pan for about 30 seconds. When the dough has puffed up or darkened on the bottom, flip the bread over. Repeat with all the remaining dough.
Now enjoy your Happie soup with flatbread and let us know what you think!
- The word 'pumpkin' comes from the Greek word, pepon, which means a “large melon.”
- Evidence shows that soups date back from 6000BC even!
- Carrots can be left in the ground during the entire winter.