Spiced tomato soup with lemon and herb flatbreads – Recipes – Anna Jones

Ingredients

• 5 tablespoons olive oil
• 3 onions, peeled and finely chopped
• 4 sticks of celery, finely chopped
• 2 carrots, peeled and finely chopped
• 6 cloves of garlic, peeled and finely chopped
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 2–4 tablespoons harissa paste (depending on heat)
• 2 × 400g tins cherry tomatoes
• 800ml hot vegetable stock (made with 1 teaspoon bouillon powder or ½ a stock cube)
• 200g mature Cheddar or vegan Cheddar-style cheese, grated
• 50g feta or vegan feta-style cheese
• 2 preserved lemons, skin roughly chopped
• 50g pickled green chillies, roughly chopped
• a bunch of parsley (30g), chopped
• ½ a bunch of mint (15g), chopped
• ½ a bunch of dill (15g), chopped
• 4 large fluffy Turkish flatbreads
• 4 tablespoons za’atar