Spiced Tomato Soup with Flatbread

Ingredients:

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, peeled and grated (optional)
• 1 red chili pepper, seeded and finely chopped (adjust for spice preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric (optional)
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• 1 cup coconut milk (optional, for a richer flavor)
• 1 tablespoon brown sugar
• Salt and freshly ground black pepper, to taste
• Fresh cilantro leaves (for garnish)

For the Flatbread:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 cup olive oil
• 1/2 cup water (or more as needed)

Instructions:

Make the Soup:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Stir in minced garlic, grated ginger (if using), and chopped chili pepper. Cook for an additional minute, allowing the flavors to release.
3. Add ground cumin, coriander, and turmeric (if using). Cook for another minute until fragrant.
4. Pour in the crushed tomatoes, vegetable broth, tomato paste, and coconut milk (if using). Stir to combine.
5. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
6. While the soup simmers, taste and adjust seasonings with salt and freshly ground black pepper. Add a tablespoon of brown sugar to balance the acidity (you can adjust the amount to your preference).
7. Use an immersion blender or transfer the soup to batches in a regular blender to puree it until smooth. You can also leave the soup chunky if you prefer a more rustic texture.
8. Return the puréed soup to the pot and heat through if using a blender.

Make the Flatbread:

1. In a large bowl, whisk together flour, salt, and dried oregano.
2. Drizzle in olive oil and mix with a fork until a crumbly dough forms.
3. Gradually add water, a tablespoon at a time, until the dough comes together and forms a slightly sticky ball. You may not need all the water.
4. Turn the dough onto a lightly floured surface and knead for a few minutes until smooth and elastic.
5. Divide the dough into two equal balls. Roll each ball into a thin circle, about 1/8 inch thick.
6. Heat a large skillet or griddle over medium heat. Brush the rolled-out dough with a little olive oil.
7. Place the dough on the hot skillet and cook for 2-3 minutes per side, or until golden brown and slightly puffed.
8. Cut the cooked flatbread into wedges or squares.

Serve:

1. Ladle the hot Spiced Tomato Soup into bowls.
2. Drizzle with a drizzle of olive oil and garnish with fresh cilantro leaves.
3. Serve alongside the warm flatbread for dipping and enjoying!