Roasted Tomato Soup with Easy Homemeade Flatbread

Preheat oven to 180C. Cut tomatoes in half. Trim away the roots and most of the green part of the leek. Cut leek into thin rounds. Place tomatoes and leeks on a line baking tray. Generously drizzle with olive oil and season with salt and pepper and dried oregano. Roast in the oven for 25-30 minutes until tomatoes are soft.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Mix together plain flour and most of the Greek yoghurt (reserve a tablespoon to mix in the soup before serving). Turn out onto a board and mix well to create a dough. Cut the dough into 4 balls.

Tip! If the dough is not wet enough add a teaspoon of water to the dough.

Once the tomatoes and leeks are cooked add them to a pot with 2 cups of hot water and the vege stock concentrate. Use a stick blender to blend the soup to a smooth consistency. Keep the soup warm on a low heat.

Tip! All the ingredients could be added to a blender if prefered.

Roll out the dough ball to about 1cm thickness. You can use a rolling pin or just stretch it thinly with the heel of your hand.

Heat a frying pan over a medium high heat with a drizzle of oil. Place flatbread in the pan and cook on each side for 4 minutes. Remove the flatbread and sprinkle with salt and chilli flakes (to taste). Repeat the process with any remaining flatbreads.

Ladle the tomato soup into bowls with a dollop of the remaining yoghurt and chilli flakes. Serve with hot flatbread.

Preheat oven to 180C. Cut tomatoes in half. Trim away the roots and most of the green part of the leek. Cut leek into thin rounds. Place tomatoes and leeks on a line baking tray. Generously drizzle with olive oil and season with salt and pepper and dried oregano. Roast in the oven for 25-30 minutes until tomatoes are soft.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Mix together plain flour and most of the Greek yoghurt (reserve a tablespoon to mix in the soup before serving). Turn out onto a board and mix well to create a dough. Cut the dough into 4 balls.

Tip! If the dough is not wet enough add a teaspoon of water to the dough.

Once the tomatoes and leeks are cooked add them to a pot with 2 cups of hot water and the vege stock concentrate. Use a stick blender to blend the soup to a smooth consistency. Keep the soup warm on a low heat.

Tip! All the ingredients could be added to a blender if prefered.

Roll out the dough ball to about 1cm thickness. You can use a rolling pin or just stretch it thinly with the heel of your hand.

Heat a frying pan over a medium high heat with a drizzle of oil. Place flatbread in the pan and cook on each side for 4 minutes. Remove the flatbread and sprinkle with salt and chilli flakes (to taste). Repeat the process with any remaining flatbreads.

Ladle the tomato soup into bowls with a dollop of the remaining yoghurt and chilli flakes. Serve with hot flatbread.