Minted Leek Soup with Caraway Soda Bread

Recipe by Benecol Chef

Preparation time 20 minutes
20m Prep
Preparation time 20 minutes
20m Cook
Plant stanol 1.3
1.3 per serving
  • Recipe

Enjoy this soup all year round

Serves 4

Serving Info:

One serving contains 1.3g of your daily requirement of 1.5-2.4g of plant stanols

Ingredients:

For the soda bread
  • - 225g (8oz) wholemeal flour, plus extra for dusting
  • - 2 tsp baking powder
  • - 50g (1¾oz) Benecol® Buttery Spread
  • - 1 tsp caraway seeds
  • - pinch salt
  • - 150ml (¼pt) buttermilk
For the soup
  • - 25g (1oz) Benecol® Olive Spread
  • - 6 spring onions, chopped
  • - 2 leeks, thinly sliced
  • - 1 clove garlic, crushed
  • - 1l (1¾pt) hot vegetable stock
  • - 75g (2¾oz) savoy cabbage, shredded
  • - handful mint leaves, roughly shredded

 

Recipe: Minted Leek Soup with Caraway Soda Bread

Method:

To make the soda bread;

  1. Preheat the oven to Gas Mark 7/220°C/fan oven 200°C.
  2. Lightly flour a baking tray. Sift the flour and baking powder into a large bowl, adding any bran from the flour left in the sieve.
  3. Add the Benecol® Buttery Spread and rub in using your finger tips until the mixture resembles breadcrumbs. Stir in the salt and caraway seeds, then add the buttermilk and bring the mixture together to make a dough.
  4. Shape into a round approximately 20cm (8in) diameter, mark into 8 segments and place on the baking tray. Bake for 20 minutes until golden.

Meanwhile place the Benecol® Olive Spread in a large lidded saucepan and melt over a medium heat. Add the spring onions and leeks and cook for 3-5 minutes until softened. Add the garlic and cook for a further minute before adding the stock. Bring to the boil, cover and reduce the heat to a simmer for 10 minutes. Add the cabbage and cook for 1-2 minutes until it has just softened and is hot.Stir in the mint and serve in warm bowls with the bread.

Nutrition Information

Per serving (453.5g)

Suitable for vegetarians
 
Plant Stanol intake (g)
1.3
Energy (kJ/kcal)
1352/323*
Protein (g)
10.7
Carbohydrate (g)
41.9*
of which sugars (g)
5.5*
Fat (g)
13.8
of which saturates (g)
3.1*
of which mono-unsaturates (g)
6.2*
of which poly-unsaturates (g)
3.4*
Salt (g)
2.3*
Fibre (g)
9.3*

* Indicates estimated value in nutritional table

 
 

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