Ingredients
- 1 clove of garlic minced (or 1 level tsp garlic powder)
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp paprika
- ½ tsp Pink Himalayan Rock Salt; to taste
- 100g jarred roasted red pepper sliced
- 30g tomato paste
- 2 tbsp balsamic vinegar
- 375ml water
- 100g cooked cannellini beans; if using canned drain and rinse well
- Large handful roughly chopped kale of choice
- 300g cooked turkey meat of choice shredded
- Herbs of choice to serve
For the Flatbread
- 60g buckwheat flour
- 7g ground flaxseed
- 150ml water
- ½ tsp baking powder
Instructions
For the Soup
- Place everything into a pot down as far and including the beans.
- Bring to the boil. Cover and simmer for 15 - 20 minutes.
- Add in kale and turkey for the final 3-5 minutes.
- Season to taste.
- Serve topped with fresh herbs and a side of flatbread (below).
For the Flatbread
- Whisk together all flatbread ingredients. Set to one side for five minutes.
- Pour into an 8 inch non stick frying pan and cook for 3 minutes.
- Place under a preheated grill and cook for 2 minutes. Remove and place back on the stove top. Flip and cook for 1 minute more.
- Place on a cooling rack before slicing into wedges.