Spring Green Soup – Seasonal Recipes

Broccoli Soup with Toasted Walnuts – 2 Bliss of Baking

Step into sprin and embrace the wonderful flavours of spring with this simple recipe using delicious seasonal ingredients.

This Primavera spring green vibrant soup is the perfect springtime celebration, packed with seasonal vegetables.

The recipe requires less than 30 mins Preparation time and 30 minutes to 1 hour Cooking time, Serves 2.


  • 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


  • 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.
  • Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil.

*Recipe TipsTo take this soup to the next level, serve in large, hollowed out bread rolls.

Bourbon-glazed Doughnut with homemade Milk Ice-cream – Popular Dessert Recipe

Bourbon-glazed monster doughnut with malted milk ice cream

This giant doughnut – supersized doughnut with homemade malted milk ice cream takes the food trend to the next level.

The recipe requires over 2 hours Preparation time and 1 to 2 hours Cooking time, and Serves 10.

Equipment and preparation: For the giant doughnut you will need a 38cm/15in deep-sided, non-stick cake tin, and a 12.5cm/5in cake tin or ovenproof ramekin. For the ice cream you will need an ice cream maker alternatively, Pacojet machine.


For the ice cream

  • 4 tsp malted milk powder
  • 250ml/9fl oz full-fat milk
  • 250ml/9fl oz double cream
  • 6 free-range egg yolks
  • 100g/3½oz caster sugar

For the doughnut

  • 600ml/1pt 1fl oz milk
  • 1kg/2lb 4oz strong white bread flour, plus extra for dusting
  • 100g/3½oz caster sugar
  • 250g/9oz butter, plus extra for greasing
  • 18g fresh yeast
  • 200g/7oz demerara sugar
  • 1 tbsp ground cinnamon
  • 200g/7oz icing sugar
  • 2 tbsp bourbon whiskey


  • For the ice cream, in a saucepan, whisk the malted milk powder with a splash of milk until dissolved, then add the remaining milk and the cream and bring the mixture to a simmer.
  • In a bowl, whisk the egg yolks and caster sugar until pale and fluffy, then pour the warm milk mixture over the egg mixture, whisking continuously until well combined.
  • Return the mixture to the saucepan and cook over a gentle heat, whisking all the time, until the mixture thickens just enough to coat the back of a spoon.
  • Pour the mixture into an ice cream machine and churn until frozen, then transfer the ice cream to an airtight, freezeable container and freeze until needed. Alternatively, if using a Pacojet machine, fill (but do not overfill) the container, then place it in the freezer for at least 4 hours, or until frozen solid.
  • Meanwhile, for the doughnut, mix the flour and sugar in a large mixing bowl, or in the bowl of a free-standing mixer.
  • Heat 100g/3½oz of the butter and half of the milk in a saucepan over a low heat. When the butter is just melting, remove the pan from the heat and whisk in the yeast until dissolved. Set aside.
  • Add the remaining milk to the pan containing the yeast mixture, then pour all of the liquid over the dry ingredients. Mix for 5 minutes in the free-standing mixer or using an electric whisk fitted with a bread hook attachment, on a medium speed, until the mixture has come together as a soft, sticky dough. Alternatively, knead by hand on a lightly floured work surface for 5 minutes.
  • Place the dough into a large bowl and cover with cling film, then set aside at room temperature to prove for 1 hour, or until well risen, spongey and nearly doubled in size.
  • Grease the insides of a 38cm/15in deep-sided, non-stick cake tin with butter, and grease the outside edge of a 12.5cm/5in cake tin or ovenproof ramekin. Place one inside the other.
  • Melt the remaining 150g/5oz of butter and pour into a large, high-sided roasting tray.
  • Mix together the demerara sugar and cinnamon in another high-sided roasting tray.
  • Turn out the proved dough onto a lightly floured work surface. Knead it gently for a couple of minutes until smooth and elastic, then roll it into a big bun shape. Using a pair of scissors, snip the dough in the centre to create a hole reaching all the way from the top to the bottom of the bun; use your fingers to gently increase the size of the hole.
  • Dip the monster doughnut into the melted butter until completely coated, then dust it on all sides with the cinnamon sugar. Transfer the doughnut to the prepared tin, easing the doughnut hole around the smaller cake tin or ramekin. Cover the doughnut loosely with cling film and set aside at room temperature for 40-45 minutes, or until the dough is well risen.
  • Preheat the oven to 180C/160C Fan/Gas 4.
  • When the monster doughnut has proved, remove the cling film and bake in the oven for 25-30 minutes, or until golden-brown on top and cooked through. Carefully remove the inner tin, then turn the whole doughnut out onto a large serving platter.
  • Stir the icing sugar and bourbon together in a bowl until smooth, then spoon the mixture into a small piping bag and drizzle it over the top of doughnut.
  • Fill a ramekin small enough to fit inside the doughnut hole with the ice cream. Serve immediately.

Japanese Milk Bread – Popular and Easy Bread Recipe


A simple starter mix helps to give this Hokkaido – Japanese milk bread its light and fluffy texture. Serve it with butter and jam for breakfast or afternoon tea.


This recipe requires over 2 hours Preparation time and 30 minutes to 1hour Cooking time, Serves 1 loaf.




For the starter

For the dough

  • 1 tbsp dried milk powder or sweetened condensed milk
  • 120ml/4fl goat milk, at room temperature
  • 55g/2oz unsalted butter, softened
  • 325g/11½oz strong white flour, plus extra for dusting
  • 55g/2oz granulated sugar
  • 2¼ tsp (7g sachet) fast-action dried yeast
  • 1 tsp salt
  • 1 free-range egg, at room temperature, beaten
  • vegetable oil, for greasing
  • double cream or melted butter, for brushing




  • To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature.
  • To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes.
  • Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size.
  • Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes.
  • Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow.
  • Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack.