Bettina Campolucci Bordi @bettinas_kitchen
Serves 2
Ridiculously easy, super-tasty and great as a quick dinner after a long day at work, this truly feels like a hug in a bowl – comfort on a high level.
For the soup
- 375 g (13 oz/3 cups) frozen peas
- 250 ml (81⁄2 fl oz/1 cup) Quick plant cream
- Olive oil, for frying
- Salt and freshly cracked black pepper
For the pancakes
- Olive oil, for frying
- 1 red onion, sliced
- 2–4 medjool dates, torn into pieces
- 120 g (4 oz/1 cup) buckwheat flour
- 250 ml (81⁄2 fl oz/1 cup) water
- 1 pinch of bicarbonate of soda (baking soda)
- 1⁄2 teaspoon baking powder
- 1 teaspoon yellow curry powder
- 1 teaspoon salt
- Plant yogurt or coriander (cilantro) or parsley leaves, to serve
Boosters
- Hemp hearts
Method
1. To make the pancakes, heat a little olive oil in a large frying pan (skillet) and fry the onion for about 5 minutes until soft.
2. Add the dates and set aside.
3. Put all the remaining ingredients in a bowl and mix well, then stir in the onion and dates.
4. Reheat the pan, then spoon out your pancakes one by one. There should be enough for four pancakes in total.
5. Once there are small air bubbles on one side, it’s time to flip.
6. Set them aside and keep them warm, the soup will be done in no time.
7. To make the soup, heat a little olive oil in a medium-size saucepan and add some olive oil.
8. Add the peas, from frozen, and the plant milk and gently heat up.
9. Once heated through, transfer all the ingredients to a blender and blitz until smooth.
10. Serve immediately with your beautiful pancakes and a dollop of yoghurt and fresh herbs for extra zing.
