Mixed Pepper Soup with Cheese Scones
By Lisa Faulkner
Published on 11 January 2024
This creamy, veggie Mixed Pepper Soup with Cheese Scones from Celebrity MasterChef winner and OcadoLife regular Lisa Faulkner makes a tasty lunch or light dinner. Created almost entirely from frozen veg and food-cupboard basics, it’s set to become your go-to standby supper. This recipe makes 10 scones in total – you can make them ahead and freeze the leftovers for another day. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
50 minsTotal time
Serves 6391 kcal/serving
20 minsPrep time
30 minsCooking time
Ingredients
- 100g frozen chopped onions
- 1 tbsp olive oil
- 1 garlic clove, crushed or grated
- 1 tsp hot smoked paprika
- 500g frozen sliced mixed peppers
- 1 (400g) tin chopped tomatoes
- 1 tbsp tomato ketchup
- 1 (400ml) tin reduced-fat coconut milk
- 225g self-raising flour, sifted, plus extra for dusting
- 1 tsp baking powder
- 1 tsp sweet smoked paprika
- 1 tsp mustard powder
- 55g unsalted butter, cold, cubed
- 100g frozen sweetcorn, defrosted and patted dry
- 50g cheddar (any type), grated
- 125ml milk (any type), plus extra for brushing
Method
Step 1
In a large saucepan, fry the frozen onions in the oil until soft. Add the garlic, cook for 2 mins, then add the hot smoked paprika and frozen peppers; cook for 10 mins. Add the tomatoes, season; bubble for 5 mins.Step 2
Add the ketchup and coconut milk and simmer for about 10 mins more. Remove from the heat; blitz with a stick blender until mostly smooth but still a little textured.Step 3
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. In a large bowl, combine the flour, baking powder, sweet smoked paprika and mustard with a pinch of salt. Add the butter; rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the defrosted sweetcorn and most of the cheese (reserve a little for scattering later). Add the milk, mix with a fork until just combined, then bring together by hand to a soft dough.Step 4
. Tip onto a floured surface and roll out to 4 cm thick. Stamp out 10 scones using a 6 cm cutter, making sure to use the off-cuts; place on a lined baking tray. Brush with milk, scatter with the remaining cheese and bake for 12-15 mins, until risen and golden.Step 5
Finish the soup with a grind of pepper and serve with the scones. Leftover scones and soup can be frozen for up to 3 months.