Mixed Pepper Soup with Cheese Scones
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
4 servings
Calories~688 kcal
Protein~16 g
Carbs~84 g
Fat~31 g
Fiber~9 g
Sugar~16 g
Total recipe
Calories~2,750 kcal
Protein~65 g
Carbs~335 g
Fat~125 g
Fiber~35 g
Sugar~65 g
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.
