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Fridge soup & cheese scones

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Servings: 4
Ingredients Method Notes

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

Method
 

  1. Heat the olive oil and butter in a saucepan. Sweat the chopped leek and onion for about 5 mins.
  2. Put in the carrot and leeks and cook until soft. Add in all the spices and cook for a further 2 mins.
  3. Pour in the stock, bring to the boil and reduce to low heat.
  4. Allow to simmer for 20 mins. Add salt and pepper to taste.
  5. Blitz with a blender and it's done!
Cheese scones
  1. Preheat oven to 220'C (fan 200'C).
  2. Sift all dry incredient in a bowl and rub in the butter till it resembles fine breadcrumb.
  3. Mix the the grated cheese.
  4. Pour in enough milk to form a light dough and pat the dough out for about 1cm thick.
  5. Cut out the scones with a round cutter and place on a baking tray.
  6. Give them an egg wash and sprinkle some grated cheese on top.
  7. 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!