Quarantine measures during the COVID-19 crisis mean we all need to be creative about using our personal space. Our homes are now our studios, our gyms, our dance floors, our kids' classrooms and more. While many restaurants are smartly strategizing and extending their services from closed doors, it's likely that many of us are using one usual domestic space more than normal at this time – the kitchen. If you're looking for a tasty meal to add to your repertoire, venture to whip up this breakfast soup from our publication Future Food Today: A cookbook by SPACE10. Don't have access to all of the ingredients? No problem: improvisation is welcome!
Recipes for 20 servings
Seed and Nut Granulate
When you’re feeding a crowd in the morning, you want something unfussy and nourishing. What ticks both of those boxes? Soup! Besides making us feel comfy, cozy and maybe even a little nostalgic – almost every culture has a signature soup – these bowls are robust enough to get us through the morning while light enough to keep us feeling energised. Plus, they’re light on the wallet. Slurp up.
2 kg Hokkaido pumpkin, chopped into 3 cm chunks
6 Carrots, diced
6 Onions, diced
2 Garlic cloves, diced
50 mL Clear rapeseed oil
50 g White miso paste
1.5 L Water
STEP 1 Heat the oil in a big pot over medium heat; when hot, add your veggies. Gently cook them until they’re browned, about 8–10 minutes.
STEP 2 Add the miso paste and stir well. Add the water so that it covers everything. Bring to a boil, reduce the heat and let the soup simmer for 1–2 hours until everything is completely tender.
STEP 3 Blend into a smooth soup. Regulate the consistency by adding more water if necessary.
Seed and Nut Granulate
100 mL Water
2 Tbsp Salt
100 mL Honey
300 g Pumpkin seeds
300 g Sunflower seeds
300 g Hazelnuts
STEP 1 Preheat the oven to 150°C. Mix the water, salt and honey in a small bowl. Line an oven tray with baking paper and pour the seeds, nuts and honey-water mixture on top. Mix well.
STEP 2 Bake for 15–20 minutes, stirring occasionally. When everything is caramelised, take out the nuts and seeds. Let cool for a few minutes and, using a food processor, pulse into a granola.
200 g Butter
200 mL Clear rapeseed oil
10 Day-old sourdough buns
STEP 1 In a big pot, brown the butter over medium heat. Cool and strain through a cheesecloth, then mix with the oil.
STEP 2 Remove the crusts from the buns with a knife. (If you like, you can crumble the crusts and dry them in the oven, storing them in a sealed container in your pantry for later use.)
STEP 3 Pour the butter and oil into a medium pot. Place a bun into the pot to check the depth of the oil and butter mixture; you want it to be about halfway submerged in the liquid. Take out the tester bun and heat the butter and oil to 150°C. Fry the buns one by one, until they’re golden brown on the surface but still soft and moist in the centre.
STEP 4 Lay the buns on a piece of paper towel to drain. Heat them in the oven just before serving.
HOW TO SERVE IT
STEP 1 Preheat the oven to 120°C. Warm up your soup on the stove and season it with salt and vinegar (or anything acidic, like lemon) to taste.
STEP 2 Warm the croutons in the oven for 10–15 minutes.
STEP 3 Ladle the soup into bowls and add a thick layer of the nut and seed granulate on top.
STEP 4 Serve the croutons on the side and enjoy.