Pumpkin-Peanut Butter Soup
with flatbread & a jammy egg
Traditionally, Lebanese flatbreads are baked in a convex pan called a 'saj', but they can also be baked in the oven or in a frying pan.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
1 piece
Carrot
½ piece
Onion
150 g
Diced pumpkin
½ sachet(s)
Curry powder
(Contains Celery, Mustard)
1 piece
Egg
(Contains Egg)
1 piece
Wholewheat Lebanese flatbread
(Contains Wheat)
1 tube
Peanut butter
(Contains Peanuts May be present Tree nuts)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
Not included in your delivery
300 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic. Slice the carrot.
- Heat the olive oil in a soup pot over high heat and fry the garlic with the onion, carrot, diced pumpkin and curry powder for 2 minutes.
- Add the stock, then cover with the lid and bring to a boil. Allow to simmer gently for 14 - 16 minutes.
- In the meantime, boil plenty of water in a saucepan.
- Boil the eggs for 6 - 8 minutes, covered.
- Rinse under cold water, then peel off the shell and cut the eggs in half.
Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.
- In the meantime, heat the flatbread for 30 seconds per side in a clean frying pan over medium-high heat.
- Remove the soup pot from the heat and add the peanut butter. Use an immersion blender to process into a smooth soup. Add some more water if you would prefer the soup to be thinner.
- Season to taste with pepper and add some soy sauce as preferred.
- Shortly before serving, drizzle the flatbread with extra virgin olive oil as preferred and season to taste with salt and pepper.
- Serve the soup in bowls and top with the egg.
- Serve the flatbread alongside.