
Ingredients
- 7 dl whole wheat flour
- 3 dl lukewarm water
- ½ pack dry yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1 clove garlic
- ½ x yellow onion
- 1 x green chili
- 200 g chickpeas
- 2 pack corn
- 1 x vegetable bouillon
- 4 dl water
- 1 dl cream
- ¼ pack fresh coriander
- ½ x lime
- ¼ pack feta cheese
Method
- Start by making the bread: add the flour, dry yeast, salt, olive oil and lukewarm water to a bowl, and knead the dough for about 10-15 minutes.
- Shape the dough into either one or two loaves. Transfer to a baking tray lined with parchment paper and proof for 45 minutes.
- Preheat the oven to 250 degrees celsius. Turn down to 200 degrees celsius right before inserting the bread. Bake for 30-45 minutes. The bread is ready when it has a golden color and a crispy exterior.
- Now make the corn soup. Mince the garlic, onion and green chili. Fry them in a saucepan with a bit of butter until the onion is soft.
- Add chickpeas and corn and cook for another minute before adding vegetable bouillon and water. Let the soup simmer for about 15 minutes.
- Add cream, finely chopped coriander and lime juice, and mash the soup with an immersion blender. Season with salt and pepper.
- Top the corn soup with feta cheese, minced coriander, a slice of lime and freshly baked bread.
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