Soup is a great way to use up any veggies you have sitting in the fridge. And for kids still learning to like soup, these cheese scones make the perfect accompaniment. Even though blended soups are an extra step (and a tad more mess) I do really enjoy them and so do my children.
🍴Makes: 1 pot of soup and 12 scones
🕒 Prep (soup): 10 mins Cook: 90 mins
🕒 Prep (scones): 15 mins Cook: 20 mins
- About 1.2kg veggies (pumpkin, carrot, zucchini, sweet potato, onion and garlic are great but any veggies you eat cooked would work)
- 2 tablespoons olive oil
- 420g can cannellini beans (or any white beans)
- 1 litre stock
- 3 ½ cups self-raising flour, ideally wholemeal (or use half wholemeal and half white) or you can try using GF
- 3 tablespoons butter
- 1 cup grated cheese (tasty or Parmesan or a mix) plus a little extra
- 1 ½ cups milk
- Preheat the oven to 200°C
- Clean and roughly dice veggies into large chunks (you can leave skin on veggies if you give it a good clean, with very sad veggies I sometimes remove it but I keep it on when the skin is in good condition)
- Place on a lined oven tray
- Drizzle with oil
- Place in oven for 1 hour (if you want to speed this up, cut the veggies into smaller cubes and it can roast within 20 mins but a longer roast gives a lovely flavour)
- After an hour, carefully remove veggies from the oven and transfer contents to a pot (leave oven on to cook scones)
- Drain and rinse beans and add to veggies
- Cover with stock (so veggies are just covered) and simmer for about 20 minutes
- Turn off and cool slightly. Blend soup in a blender or using a stick blender
- Add some extra water as it will be thick, add until desired soup consistency is reached
Whilst soup is cooking, you can make the scones
- If you made the soup, oven is already preheated to 200°C, otherwise preheat oven and line a baking tray with paper
- Place flour in a large bowl
- Add butter and with your fingers rub butter into flour so it resembles fine breadcrumbs
- Mix in cheese
- Mix in milk
- When it starts to get hard to combine, use your clean hands
- On a floured surface knead for about a minute
- Roll out to about 2.5cm thick (I just flattened with my hands)
- Using a 7cm circle cookie cutter (use a jar or cup if you don’t have a cutter), cut dough into circles and place on tray
- Keep rolling and cutting dough until you make about 12 scones
- Sprinkle with a little extra cheese
- Bake in the oven for about 20 minutes
If you don’t eat onion and garlic try using a garlic infused oil in this recipe.
For extra flavour you can add some fresh rosemary to the roasting veg or a teaspoon of nutmeg when blending the soup.
You can add herbs to the scone mixture if you like.
If your children are still learning to like wholemeal flour, start making these with white, then use 25% wholemeal and the rest white and then 50%.
If your children are still learning to like soup, consider making the scones with white flour so they are more likely to be accepted and used to maybe dip into the soup.