Easy Eats: Pea, Spinach and Tarragon Soup with Crispy Bacon and Yoghurt Flatbreads
Handy household staples get a new lease of life in this flavour-packed soup.
Kelly GibneyChef
- prepare
- cook
- 4 servings
- Easy
Caption:Kelly Gibney's pea, spinach and tarragon soup, garnished with crispy bacon and seedy yoghurt flatbreads.Photo credit:Kelly Gibney
This soup is made with handy household staples like frozen peas and dried herbs, but the end result has a wonderfully bright and fresh flavour.
It comes together very quickly, leaving you enough time to whip up some simple flatbread studded with wholesome seeds.
Ingredients
- Oil for sautéing
- 1 onion, diced
- 4 cloves garlic, finely diced
- 1 tsp dried tarragon
- 4 cups chicken stock
- Zest of 1 lemon
- 5 cups frozen peas
- 70g fresh spinach leaves
- 200g streaky bacon
- 1 ½ cups self-raising flour (for the flatbreads)
- ½ cup mixed seeds (I used pumpkin, sunflower and sesame seeds) (for the flatbreads)
- 1 ½ tsp baking powder(for the flatbreads)
- 1 tsp salt (for the flatbreads)
- ¾ cup plain yoghurt (for the flatbreads)
- 1 Tbsp olive oil (for the flatbreads)
Instructions
- For the soup, heat a generous drizzle of olive oil in a saucepan over a medium heat. Add the onion and cook under tender and translucent.
- Add the garlic and cook for a minute or two. Add the dried tarragon and cook for 30 seconds before adding the chicken stock and lemon zest. Bring to a boil.
- Add the peas. Bring to a boil again. Simmer for 5 minutes. Add the spinach and cook for 1 minute more before removing from the heat. Use a food processor or stick blender to blitz until smooth.
- Grill the bacon until well-browned and crispy. Cut into bite-sized pieces and use it to top the soup.
- For the bread, mix together the flour, seeds, baking powder and salt. Add the yoghurt and olive oil. Use a spatula or wooden spoon to bring the dough together.
- Knead for a minute using well-floured hands. The dough will be quite sticky and remain a bit shaggy. Place in a bowl, cover with a clean tea towel and leave to sit for 30 minutes.
- Cut the dough into six roughly even pieces. Roll each out on a floured board until fairly thin.
- Heat a dry skillet on high (cast iron is ideal). Cook the flatbreads for 1-2 minutes on each side until well browned. Serve immediately.
