There is nothing like warm hearty soup with fresh made warm bread, specially on a Sunday afternoon. This is definitely a family bonding session, you get the husband to help the kids make the bread, you get busy with the soup and viola – lunch is ready! Where did the morning go? Great way to keep the kids busy asking if the bread has had the first rise yet?
A little tip I learned from the Great British Bake off is that if you add a little water to the bottom on the oven, the bread will have an amazing crusty crust. I’m a glutton for crusty bread – it’s definitely one of my weaknesses.
Carrot and tomato as such a creamy combination, there is no need for any cream and a great way to get in the 5 a day – specially if you have picky kids. My kids love tomato soup and If I had said this is a carrot and tomato soup at first there would have been some frowns….however playing the mummy trick ” did you like the soup kids?” “we love the tomato soup mummy” replied the kids, that when the bombshell is dropped, “well kiddies, this is a carrot and tomato soup” – love the look you get back, it is almost a hmmm…but I like it!
Ingredients – Bread
75g Sunflower Seeds
150g Wholemeal Strong Flour
200g Strong White Flour
1 Tsp Salt
450ml Warm Water
Ingredients – Soup
1 Tbsp Oil
1 Chopped Onion
3 Garlic Cloves
2 Tsp Basil
1/2 Tsp Salt
1/2 Tsp Pepper
200g Grated Carrots
1 1/2 Red Peppers
2 Fresh Tomatoes Chopped
1 Tin Chopped Tomatoes
In a mixing bowl with a dough hook attachment add sunflower seeds, oats, wholemeal flour, strong white flour, salt, yeast and warm water.
Knead for about 5-10 minutes so that the gluten can be stretched and worked to the point where when you press into the dough it springs back.
Cover with a tea towel and allow to prove and rise for about 45 minutes or until doubled in size.
Knead quickly to knock out the air the from the dough and split into 8 balls. Now allow to prove again for the second rise covering with a tea towel so the bread doesn’t dry out for about 30 minutes.
Using a knife, make a couple of cuts to the bread to allow the bread to bake evenly. Bake at 200c for about 20 minutes until fully baked. Add a little water to the bottom of the oven in a pan to create a crusty crust.
Tap the bread to listen for a hollow sound, if hollow then the bread rolls are ready.
Heat up a pan with 1 tablespoon oil and add the roughly chopped onion and garlic, cook until the onion has soften.
Add the basil, salt, pepper, carrots and tomatoes, stir well.
Add a can full of water and then bring to boil and simmer covered for about 20 minutes.
Using a handblender blitz until smooth and serve with warm bread.
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