This soup also goes well with the Kale and Feta bread I made in a previous post, but cheese scones also do the trick – I’ve used mature cheddar and rosemary here, but you could finely dice some walnuts and add goats cheese, as long as you keep the base recipe the same you can mix and match the cheese and other ingredients you use. The same thing goes for the soup – whatever veg you have to use up chuck it in as long as you season well and use good quality stock cubes it will taste good. I add chilli and spice to my soup as I think there’s something to be said for spicy, warmness on a cold winters day.
Soup
- 2 x leek
- 2 x chilli (little or much as you want)
- Garlic infused olive oil
- 400g carrot
- 2 x large sweet potatoes
- Tinned Tomatoes
- Tomato Puree
- Salt and Pepper
- 1 x red pepper
- 1 x teaspoon Coriander
- 1 x teaspoon cumin
- Good quality vegetable stock pot
Cheese Scones
- 225g wheat free self raising flour (I used Dove Farm)
- 55g gram of butter
- Salt and pepper
- Pinch of cayenne pepper
- Sprig of rosemary, leaves removed and finely sliced
- 100g mature cheddar cheese (plus extra to grate over top)
- 150 ml milk (little extra to glaze the top)
Preheat fan oven to 180 degrees, get a large bowl out – add the flour, pinch of salt and some pepper. Put the butter in and with a knife slice into small cubes, then using your hands “rub it in” until the mixture resembles fine breadcrumbs. Add in rosemary and cheese stir to combine and then slowly add the milk until the mixture just comes together to form a loose dough. Lightly flour your work surface and roll out the mix until 2cm thick and cut out using a cutter or by hand – makes around 8 – 12 depending on size. Put on a baking tray, brush the tops with a little milk, sprinkle over some more cheese and bake for around 12 minutes until golden brown.
To make the soup use a large pan with a lid, heat a tablespoon of garlic infused olive oil with a knob of butter – when hot add the sliced leeks and red pepper and stir fry for 5 – 10 minutes until softened. Add chopped and peeled sweet potato and carrot, add the chilli and spices and fry for a couple of minutes until aromas released. Add the remaining ingredients and season well, add enough boiling water to cover – bring to the boil and then turn down to a simmer cover with lid and cook for around an hour, stirring occasionally until all the vegetables are softened. I prefer to blend my soup but you could eat it as is. Serve with the warm scones, butter and some more cheese if you like!
palmernoms 