Hungarian Spiced Apple & Potato Soup With Rosemary & Garlic Flatbread

Mains

By Admin

This recipe reminds me of when I was really small and I would go to my Grandmothers friends house, Nana Puzio and she would make an Eastern European spread with all the trimmings. The taste of this soup reminded me of a pea soup she used to make but this one has completely different ingredients. It really is comforting cooking a pot of potatoes with a simple stock and some fresh green apples, with just ...

Ingredients
Method

1 cup of Really Raw Cashews
2 tsp Coconut Sugar
2 large potatoes, peeled and diced
1 green apples, cored and quartered
1 large brown onion, chopped
500ml vegetable stock
1 bulb of garlic
250g spelt flour
½ tsp salt
1 tsp baking powder
1 tsp smoked paprika
½ tsp nutmeg
2 sprigs of fresh rosemary
the juice of 1 lemon
1 tbsp apple cider vinegar
¼ cup olive oil
170-200ml warm-hot water

Step 11.For the bread combine the flour, baking powder, and salt in a large bowl. Add 1 tbsp of olive oil and the water (enough to bring the mixture together into a ball) and turn out onto a floured surface.
Step 22.Knead the dough for a few minutes and then stretch out onto a tray lined with baking paper.
Step 33.Roughly chop a few cloves of garlic and push into the dough, sprinkling with the rosemary, a glug of olive oil and some sea salt. Bake in a 200°C oven for 10-12 minutes.
Step 44.For the Cashew Aioli soak ½ cup of cashews for a few hours, drain and process with 2 cloves of garlic, the vinegar, lemon, pepper, salt and enough water to combine into a smooth paste.
Step 55.For the soup, fry the onion, 4 cloves of garlic and nutmeg in a large pot with half the olive oil until tender and translucent.
Step 66.Add the potato, coconut sugar and the remaining cashews and bring to the boil.
Step 77. Add the apples, reduce to a simmer and cook for 25 minutes or until the potatoes are tender.
Step 88.Using a stick blender, process the soup until smooth and creamy.
Step 99.To serve, spoon a generous helping of the soup into a bowl, drizzle with the Cashew Aioli, some olive oil and a dash of smoked paprika. Serve with a few squares of the bread.