Recipe: Winter Veg Soup with Soda Bread Rolls

Recipe: Winter Veg Soup with Soda Bread Rolls

Recipe blogger and home cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 17 Feb '17


Soda bread:

  • 250g wholemeal flour
  • 250g plain flour
  • 100g rolled oats
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 500mL buttermilk


  • 2 onions
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tsp cumin seeds
  • 1 medium sweet potato
  • 3 carrots
  • 2 parsnips
  • 1L vegetable stock
  • 150mL natural yoghurt
  • yoghurt/cumin seeds to serve


  1. Begin by making the soda bread dough. Mix the two flours in a bowl, then add in the oats, salt and bicarbonate of soda. Mix to combine and add the buttermilk. Bring the dough together and divide into 6–7 balls. Place on a baking sheet and top with a few extra oats. Use a knife to create a cross on the top of each ball and place in a preheated oven at 200°C for around 30 minutes, or until the rolls sound hollow when tapped on the bottom.
  2. Make the soup by peeling and finely chopping the onions and placing in a deep saucepan along with the oil and butter.
  3. Add salt and pepper to taste and cook till softened. Mix in the cumin seeds.
  4. Peel all the root vegetables and chop into 2-cm cubes. Add to the onion mix, stirring well. Add in the stock, bring to a boil and reduce to a simmer for 30 minutes, or until the veggies are soft.
  5. Using a stick blender, blitz the soup until smooth (adding extra water to loosen if needed), then add in the yoghurt. Stir to combine.
  6. Serve the soup in bowls with a swirl of yoghurt, a few extra cumin seeds and a crusty soda bread roll.

My Little Hong Kong Kitchen



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