Spring Vegetable Soup with Walnut and Parmesan Scones
By not-recognizedServe this hearty vegetable soup with nutty cheese scones for a wholesome meal any time of the day.Time and servings
Ingredients
12 total- 250 g of carrots, finely diced
- 1 lemon, zest and juice
- 75 g of walnuts,chopped
- 75 g of parmesan, finely grated
- 25 g of butter, diced
- 1 litre of vegetable stock
- 150 ml of milk
- 1 clove of garlic, finely chopped
- 2 tbsp of olive oil
- 1 onion, chopped
- 250 g of courgettes, finely diced
- 225 g of self raising flour
Method
12 stepsStep 1
Preheat the oven to 220°C/ Gas mark 7.
Step 2
Heat the oil in a large saucepan with a well fitting lid, over a moderate heat, add the onions and cook until softened.
Step 3
Add the carrots and courgette, cooking them for 5 minutes.
Step 4
Stir in the garlic and cook for 1-2 minutes.
Step 5
Stir in the lemon zest and juice then add the stock.
Step 6
Bring to the boil, cover, then reduce the heat and simmer for 20 minutes.
Step 7
Now to make the scones, rub the butter into the flour stiring in the walnuts and parmesan.
Step 8
Add the milk and mix to form a dough.
Step 9
Turn out onto a lightly floured surface and roll or pat out until it is about 2.5cm thick.
Step 10
then stamp out the scones using a round cookie cutter rerolling the scraps until all the dough is used.
Step 11
Place on a baking sheet and cook in the preheated oven for 10-12 minutes until golden.
Step 12
Ladle the soup into bowls and serve with the warm scones.