Yvonne Cobb’s winter warming soup (with British Sign Language)
Last year we made history for the deaf community when Yvonne Cobb stepped into the kitchen to present the cookery item using British sign language. Today she's back again to treat us to a radiant coconut, lentil & spinach soup with homemade flat breads.It's ultra-creamy and packed to the brim with smoky flavour and spices, this soup is the perfect combination of ingredients for the cosiest month of the year!
Yvonne’s spiced coconut soup and flatbreads
For the paste:4 banana shallots, roughly chopped up2 thumb size ginger, roughly chopped up4 cloves of garlic½ tsp cayenne pepper2 tsp turmeric1 tsp cumin1 tsp ground coriander2 tsp ground paprika3 tbsp sesame oil1 lime juice
For the soup:1 tbsp coconut oil1 large brown onion, sliced1 red chilli, finely chopped4 tbsp paste (see above)3 medium sweet potato, chopped up into inch size pieces100g red lentils2 tsp bouillon750ml hot water1 tin of coconut milk1 lime juice
Toppings:1 chopped avocado½ tsp nigella seeds (lightly toasted)1 chopped spring onionsHandful of lightly toasted cashew nuts
For the flatbreads:250g plain flour1 tsp baking powder1/2 tsp salt250g full fat greek yoghurt
For the soup:1. Make the paste in advance by blending ingredients and store in an air-tight glass jar. This will keep in the fridge for up to 2 weeks.2. Heat the coconut oil in a shallow casserole dish. Fry the onion and chilli for a few minutes until caramelised.3. Add the homemade paste and fry for a few minutes until aromatic then add the chopped sweet potatoes and red lentils.4. Mix together the bouillon and hot water and pour into the pan and cook for 10 minutes.5. Add the coconut milk and simmer for about 30 minutes, or until the sweet potatoes and lentils are cooked and tender.6. Allow to cool slightly before blitzing until smooth in a food processor or blender.7. Serve with chopped avocado, nigella seeds, spring onions, and cashew nuts, and of course, homemade flatbreads!
For the flatbreads:1. In large mixing bowl, combine flour, baking powder, salt and greek yoghurt, blend, then knead for 2 minutes until round and smooth2. Split the kneaded dough into 8 pieces and pat down each individual piece into flat round circles3. Heat up a griddle pan with a little oil and fry the flat breads in pairs, for about 2 minutes on both sides. Serve immediately.