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Fridge soup & cheese scones

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!