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Fridge soup & cheese scones
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Servings
4
Ingredients
Fridge soup
1
onion
chopped
1
carrot
sliced
half a butternut squash
diced
2
leeks
sliced
20
g
of butter
1
tbsp
olive oil
1.2
litre
or enough to cover the veg of chicken/veg stock
1
tsp
ground cumin
1
tsp
ground coriander
1
tsp
curry powder
salt and pepper
Cheese scones
225
g
self-raising flour
a pinch of salt
1
tsp
baking powder
1
tsp
mustard powder
a pinch of chilli/paprika/cayenne pepper powder
optional
40
g
cold butter
50
g
grated cheddar + 20g to sprinkle on top
150
ml
milk
or enough to form a light dough
1
egg
for egg wash - optional
Instructions
Heat the olive oil and butter in a saucepan. Sweat the chopped leek and onion for about 5 mins.
Put in the carrot and leeks and cook until soft. Add in all the spices and cook for a further 2 mins.
Pour in the stock, bring to the boil and reduce to low heat.
Allow to simmer for 20 mins. Add salt and pepper to taste.
Blitz with a blender and it's done!
Cheese scones
Preheat oven to 220'C (fan 200'C).
Sift all dry incredient in a bowl and rub in the butter till it resembles fine breadcrumb.
Mix the the grated cheese.
Pour in enough milk to form a light dough and pat the dough out for about 1cm thick.
Cut out the scones with a round cutter and place on a baking tray.
Give them an egg wash and sprinkle some grated cheese on top.
Bake in the preheated oven for 15 mins or until golden.
Notes
Do the prep work(chopping) with a food processor if you have one, it's a god send!