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About
| As the temperature drops and the squash harvest comes in, this squash - or pumpkin - and split fava bean soup is a comforting and seasonal delight. The simple but excellent recipe was developed by Carol Kearns, who not only creates the lovely illustrations for our packaging but also publishes recipes on her blog The Art of Baking. |
This soup is wonderfully comforting at this time of year: it has a lovely velvet texture, a brilliant colour and roasting the squash brings out a real intensity of flavour. Indeed, don’t be tempted to add any herbs or spices to the recipe because, simple as this soup is, it’s just packed with flavour.
As the soup only requires half a standard-sized squash I either double the quantities in the recipe so I have some for the freezer or, alternatively, I use the other half in a warming spicy bean stew recipe - made with Hodmedod’s pulses of course. Look out for that recipe shortly…
Makes 4 generous servings
Ingredients
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Method
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Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
