Two simple homemade vegan breads that are perfect for serving with soup at lunchtime. Olive and tomato scone round and rosemary garlic soda bread rolls.
Autumn is soup season
Autumn is definitely soup season for me and while I do like to make homemade soups sometimes there just isn’t time. On these occasions the kids and I often have a tin of soup for our lunch. Just soup on its own isn’t usually enough to keep their tummies full until tea time. I try to avoid giving them too much bread – otherwise that’s all they eat. So I’ve come up with a couple of easy homemade vegan bread recipes that go perfectly with soup.
What did we think of the Heinz tinned soup range?
Heinz* do a great range of tinned soups – we tried out the vegetable soup and the lentil soup. The vegetable soup is more like a minestrone – with small pasta shapes in it – and the lentil soup also has a good vegetable content.
There are several other vegetarian options as well such as cream of tomato, minestrone, potato and leek, spring vegetable, cream of mushroom and carrot and coriander. If you’re looking for a vegan-friendly soup try the classic vegetable or the carrot and lentil.
Many of these count towards your five a day – the minestrone contains a grand total of nine different veg! All of the classic soups are 250 calories or less – making them perfect for a light lunch. Find out more about Heinz soups.
Both of these recipes happen to be vegan too. The first is rosemary and garlic soda bread rolls – these are just delicious and fill the whole house with the spell of rosemary while they’re cooking. The second is for an olive and sundried tomato scone round. I like to put this in the centre of the table and let the kids bread off a section as they eat.
What did the kids think of these vegan breads?
My kids loved both of these. In fact so much so that I was taken aback by it! We’ve had enough years of picky eating for me to be nervous every time I serve up something new. I’m never sure what reaction I’m going to get – but on this occasion they all loved them and the only problem was deciding which one they liked best!
I wasn’t sure how they’d feel about the sun dried tomatoes but they all love olives and I don’t think they noticed that the tomatoes weren’t just more olives!
How to make vegan olive and sundried tomato scone round
Olive and sundried tomato scone round recipe (vegan)
- 200 g self raising flour
- 2 tsp baking powder
- pinch salt
- 50 g dairy free spread
- 1 tsp dried oregano
- 50 g black olives pitted and chopped
- 50 g sundried tomatoes chopped
- 100 ml almond milk or preferred plant based milk
Preheat the oven to 200°C (fan)/220°C/gas mark 7. Line a baking tray with greaseproof baking paper.
Sift the flour, baking powder and salt into a large mixing bowl. Rub through the spread with your fingertips, or in a food processor, until you have the consistency of breadcrumbs.
Stir through the oregano, olives and sundried tomatoes.
Add 75 ml of the almond milk and mix until it comes together into a soft dough. If it's too dry add the remaining milk a little at a time.
Scrape out onto the prepared baking tray and shape into a round, flattening to about 2cm thickness as you do so. Mark the top of the round into six or eight pieces with a sharp knife.
Bake in the centre of the pre-heated oven for 20 minutes until turning brown and cooked through.
Delicious served warm or will keep for a few days in an airtight container.
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*Disclaimer: this is a collaborative post with Heinz soups