We made this soup and bread for Imbolc but it was delicious enough to make any time of the year. Inspired by recipes in the book Circle Round, here’s what I did:

Sun Soup

Sun Soup

  • Vegetable Oil
  • 1 Onion, red or yellow, chopped finely
  • 3 cloves Garlic, minced
  • 3 Carrots, finely chopped
  • 3 Celery Sticks, quartered length wise and finely chopped
  • 1 Red Pepper, finely chopped
  • 2 Golden Beets, peeled and chopped (optional. A red beet might overpower the colour of the soup so I wouldn’t use red.)
  • 8 or more cups Water or Stock
  • 2 cups Red Lentils or Yellow Split Peas
  • 1 16 oz can Diced Tomatoes
  • 1 tsp Cumin
  • 1/2 tsp Coriander
  • 1-2 tbsp fresh Lemon Juice
  • Salt and Pepper to taste
  1. In a large pot, heat oil and saute onion, garlic, carrot, celery and red pepper until soft.
  2. Add the rest of the ingredients, except lemon juice and salt and pepper. Bring to a boil and then reduce to a simmer for about 1 1/2 hours
  3. Before serving, add lemon juice and season to taste.

Braided Herb Bread

Braided Herb Bread

  • 2 tbsp Yeast
  • 1/2 cup Warm Water
  • 1/2 tsp Demerara Sugar
  • 1 cup Milk (I use almond)
  • 1 Egg
  • 1/4 cup Sugar
  • 1/4 cup Vegetable Oil
  • 1 tsp Salt
  • 2-3 cloves Garlic, minced
  • 1 tsp each Oregano, Thyme and Basil
  • 4 tbsp Tomato Paste
  • Water
  • 5-6 cups All Purpose Flour
  • 1 Egg Yolk Beaten
  1. Proof yeast by heating a small bowl under hot water. Add to now empty and warm bowl, yeast, demerara sugar and warm water. Cover and set aside to proof.
  2. In a large bowl, combine milk, egg, sugar, oil, salt, garlic and herbs.
  3. Put tomato paste in measuring cup and water down until becomes 1/2 cup. Add to milk mixture and stir well. Add proofed yeast as well.
  4. Add flour 1 cup at a time until dough can no longer be mixed with a spoon. Continue by hand in the bowl or turn out onto a board to knead. This is a loose and soft dough so be careful to not add too much flour. You don’t want the dough to be sticky but it will also become less sticky as you knead it. I ended up using about 5 1/2 cups flour this time.
  5. Oil the large bowl and put dough inside. Turn it over to insure both sides are coated with oil. Cover and let rise to double, about 45- 60 minutes.
  6. Carefully take dough out the bowl and back onto the board. Instead of committing dough violence by roughly punching down, redistribute the air bubbles by pushing the dough around with your knuckles.
  7. Cut the dough in half and then divide each half into three equal parts. Roll these parts into thick coils and then braid them together to make two braided loaves.
  8. Place on a slightly oiled cookie sheet and let rise again (or bake now if you just can’t wait). (You can always let the bread rise in a preheating oven.)
  9. Brush bread with egg yolk and bake in a preheated 375′ oven for 30-35 minutes. Don’t over bake.

Braided Herb Bread

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7 Responses to Sun Soup and Braided Herb Bread

  1. Debbie says:

    Yummy, yum, yum, yum!

  2. Vanessa says:

    how purdy is that bread?!
    looks delish!

  3. denise says:

    oh, i have to try that bread! tomorrow is baking day. yum.

  4. kristen says:

    Can’t wait to try that soup!!

  5. Sarah says:

    This soup was SOOOOOOOO delicious, but the bread… it’s the first loaf I have ever baked that came out like bread instead of a house brick ;)
    I will definitely be doing this again soon. Thanks for sharing Annie.

  6. Annie says:

    I’m so glad you tried it! I thought that bread was delicious too! xx

  7. Ivy says:

    OH MY GOD! That bread recipe is awesome. Tastiest bread recipe I’ve found yet.

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