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Pumpkin, sweet potato, carrot and sage soup

A very ‘orange’ soup, and many a time we have all been told to eat fruit and vegetables that are full of colour as they contain a lot of nutrients and goodness for our bodies.

This is a healthy and vitamin packed soup! The fragrant sage cuts through the sweetness of the root vegetables making it a lunch time favourite especially with some wholemeal & cumin homemade flatbreads.

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Serves 4:

1 large / 2 small sweet potatoes
4 carrots
half pumpkin
vegetable stock
sage leaves
salted butter
olive oil
large red onion

Flatbreads:

Greek or natural yoghurt
Wholemeal flour
Cumin seeds
Salt
Baking powder

Remove skin from pumpkin and sweet potato and chop into even chunks and do the same with the carrot but cut in slightly smaller chunks. Put into a steamer and steam until tender and cooked through.

Take 5 large sage leaves and chop finely with the red onion then in a large saucepan melt 40 g of butter and a table spoon of olive oil and add the onion and sage. While these soften get your stock ready and once onions are cooked through add all vegetables and stock and season with some salt and pepper. Cook for a further 10-15 minutes to allow the flavours to combine then use a stick blender and puree the soup till thick and smooth. Add a little more stock if too thick and season to taste.

For the flatbreads

In a large bowl mix the yoghurt, flour, salt and baking powder together
Dry fry the cumin seeds gently till you start to get an aroma from them. Crush in a pestal and mortar and add into your dough and knead for 2 minutes till all combined. Set aside for half an hour.

Split the dough into 6 pieces and flatten out into rounds and heat up a griddle pan till its hot. Place each bread onto the hot pan until it browns and puffs up and flip till both sides are browned and puffy. Brush with garlic butter filled with chopped parsley for extra naughtiness or keep plain, they are still delicious dipped into your soup.

Once your soup is ready use the same frying pan you used for the toasted cumin seeds or a griddle and make sure it is nice and hot. While this heats up divide your dough into 12 pieces and flatten out into rounds with your hands using a little extra flour if they get sticky. Place on to the hot pan until they fluff up and colour on the under side and flip and cook till both sides are coloured. Keep warm in the oven till all are cooked and re-heat your soup till pipping hot.
For extra indulgence, add a drizzle of garlic or chili olive oil onto the flat breads.

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