Bulgur & Vegetable Soup with Potato Flatbreads

Prepare the potatoes for the flatbreads: Peel the potatoes, making sure to reserve the peels for the soup. Cut the potatoes into small chunks and boil in salted water for 12-15 minutes until tender. Drain well and let them steam-dry for 5 minutes before mashing them roughly.

Make the flatbread dough: In a large bowl, combine the mashed potatoes with the bread flour, 1 tsp salt, yeast, chopped soft herbs, and 250ml of warm water. Mix until a shaggy dough forms. Tip onto a floured surface and knead for 5-8 minutes until smooth and elastic. Place in a greased bowl, cover, and leave to rise in a warm place for 1-2 hours until doubled in size.

Start the soup: Heat 2 tbsp of olive oil in a large saucepan over medium heat. Sauté the chopped onions with a pinch of salt for 10-12 minutes until soft. Stir in the sliced garlic, tomato purée, and 1 tsp of smoked paprika. Cook for 5 minutes until the mixture begins to caramelize. Add the bulgur, red lentils, chopped root vegetables, vegetable stock, and the reserved potato peels.

Simmer and blend: Bring the soup to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the lentils and vegetables are tender. Use a hand blender to process the soup until completely smooth. If it's too thick, add a splash of water to loosen it, then season to taste with salt and pepper.