Roast Cauliflower & Mixed Vegetable Soup with Cheesy Herb Scones

Directions

Step1

TO MAKE THE SOUP
Arrange cauliflower and broccoli on a baking tray, cover with olive oil and put into a hot oven to caramelise

Step2

When almost cooked, chop onion and garlic, add a little oil to the soup pot and fry until clear

Step3

Add vegetable stock, roasted vegetables, chopped carrot and potato

Step4

Boil for 20 mins until all vegetables are tender.

Step5

Remove from heat and blend smooth with stick blender.

Step6

Add cheese and milk for additional protein

Step7

Taste and season with salt and pepper.

Step8

TO MAKE THE SCONES
Preheat oven to 190 degrees C

Step9

Sift together dry ingredients

Step10

Mix in combined milk and cream, herbs and cheese

Step11

Roll on floured board to be 2cm thick

Step12

Cut into circles with a scone cutter

Step13

Cook for approximately 10 minutes until lightly browned on top.