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Spring Vegetable Soup with Walnut and Parmesan Scones

Spring Vegetable Soup with Walnut and Parmesan Scones

    10 serving

Prep time:

Cook time:

Serves: 10

Serve this hearty vegetable soup with nutty cheese scones for a wholesome meal any time of the day.

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Ingredients

  • 2 tbsp Olive oil
  • 1 Onion, chopped
  • 250g Carrots, finely diced
  • 250g Courgettes, finely diced
  • 1 clove Garlic, finely chopped
  • 1 Lemon, zest and juice
  • 1 litre Vegetable stock
  • 225g Self raising flour
  • 25g Butter, diced
  • 75g Walnuts,chopped
  • 75g Parmesan, finely grated
  • 150ml Milk

Method

Step 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.

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