Winter warmer soup August 17, 2015 0 Share No Comments on Winter warmer soup Winter warmer soup with chia bread Persons 4 Notes Recipe by Joyce Dougherty Ingredients For the soup: 30g butter 1 tbsp olive oil 2 carrots, peeled and chopped 2 celery stalks, chopped 1 onion, roughly chopped 120g red lentils 2 garlic cloves, finely crushed 500ml vegetable stock 6 tomatoes, chopped ¼ tsp caraway seeds, toasted 1 x 400g tin of chopped tomatoes, puréed 1 small bunch of basil, torn Salt and black pepper For the bread: 250g coarse wholemeal flour 60g plain flour ½ tsp bread soda ½ tsp porridge oats ½ tsp salt 60g Linwoods Milled Organic Sunflower and Pumpkin Seeds 30g Linwoods Milled Organic Chia Seeds 300ml buttermilk ½ tsp butter, melted ½ tsp golden syrup Instructions Melt the butter and olive oil together in a large saucepan over a low heat. Add the carrots, celery, onions and lentils. Cook for about 10 minutes until soft. Add the garlic and cook for one minute. Add the vegetable stock, stir everything together and bring to the boil. Add the tomatoes and caraway seeds. Cook for 20 minutes on a low simmer. Remove from the heat and add the basil. Season with salt and pepper to taste. If the soup is too thick, add a little more stock. When the soup is cooked, preheat the oven to 200˚C/180˚C fan/gas mark 6 and grease a baking tray. Sieve the flours, bread soda, oats and salt into a bowl. Make a well in the centre and add the seeds (reserving some to decorate), buttermilk, melted butter and golden syrup. Gently mix, then knead together into a dough. Turn the mixture out onto a floured surface, sprinkle the top with the remaining seeds and mark a grid in the dough with the knife. Bake in the oven for 50 minutes. Tip out on a wire tray and leave to cool, then serve with the warmed soup.