|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|
|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|
Minted leek soup with caraway soda bread
A healthy, hearty soup to warm the cockles.
One serving contains 1.3g of your daily requirement of 1.5-3g of plant stanols
To make the soda bread;
- Preheat the oven to Gas Mark 7/220°C/fan oven 200°C.
- 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.
- Add the Benecol® Buttery Spread and rub in using your fingertips 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.
- 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.