Vegetable Soup with Flat Bread

5og/2oz plain flour
50g/2oz self-raising flour
1 tbsp wholegrain mustard
2 tbsp cold water
1 tsp olive oil
Drizzle of oil

1 spring onion, chopped
¼ yellow pepper, de-seeded and diced
¼ beef tomato, diced
120 ml/4fl oz vegetable stock

1 spring onion, finely chopped
¼ beef tomato, finely diced
¼ yellow pepper, finely diced
Small handful of fresh basil and chives, chopped
Dash of Tabasco sauce
1 tbsp olive oil
Salt and freshly ground black pepper


  1. To make the flatbreads, place the plain and self-raising flour, mustard, water and olive oil into the mixer bowl with k beater and mix on speed 2 to form a dough.
  2. Using floured hands, knead the dough on a floured surface and then roll out.
  3. Fold over the dough and roll again to allow air to be incorporated into the dough. Cut the dough into equal-sized pieces.
  4. Heat a griddle pan, drizzled with oil, until hot. Griddle the flatbreads for 1-2 minutes on each side or until golden and crisp.
  5. To make the soup base, place the spring onion, pepper, tomato and water into the liquidiser and blend until smooth, adding extra water to thin if necessary. Strain the mixture through a sieve.
  6. Transfer the soup base to a pan and stir in the spring onion, tomato, yellow pepper. Heat for a few minutes and then add the fresh herbs, Tabasco sauce, olive oil and seasoning and stir to combine. Heat for 2-3 minutes.
  7. Transfer to a serving bowl and serve with the flatbreads.