Shopping list
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

Minted leek soup with caraway soda bread

20

PREP

20

COOK

1.5

STANOLS

4

SERVES

Description

A healthy, hearty soup to warm the cockles.

One serving contains 1.3g of your daily requirement of 1.5-3g of plant stanols

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 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.
  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.

Minted leek soup with caraway soda bread

20

PREP

20

COOK

1.5

STANOLS

4

SERVES

Shopping list
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

Description

A healthy, hearty soup to warm the cockles.

One serving contains 1.3g of your daily requirement of 1.5-3g of plant stanols

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 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.
  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.