Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
Dietary
Vegetarian
By Anna HaughFrom Saturday Kitchen
Ingredients
For the bread rolls
- 2 x 300g/10½oz yeast-based round bread rolls
- 2 tbsp olive oil
- pinch sea salt
For the soup
- 2 tbsp olive oil
- 2 spring onions, white and green parts separated and chopped
- 100g/3½oz sprouting broccoli, chopped
- 300g/10½oz frozen peas
- 50g/1¾oz fresh broad beans
- 30g/1oz wild garlic
- 400ml/14fl oz vegetable stock
- 50ml/2fl oz plant-based cream
To serve
- 1 tbsp chopped roasted hazelnuts
- 2 tbsp olive oil
Method
To prepare the bread rolls, preheat the oven to 130C/110C Fan/Gas ½. Slice the tops off the rolls and scoop out the middle – this can be reserved and used to make breadcrumbs for another recipe. Brush inside of the rolls with the oil and add a sprinkle of sea salt. Place on a baking tray and bake for 30–40 minutes.
To make the soup, heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes.
To serve, pour the soup into the hollowed out rolls and top with the fried onions, wild garlic, hazelnuts and a swirl of olive oil, with the tops of the rolls on the side for dunking.