Sunday Soup & Scones
A wholesome, nourishing meal for big and little people- perfect for those colder spring Sundays. Just as delicious for lunch or dinner, or both! Very cost effective, and versatile depending on the cheapest, seasonal produce, just use the same quantity but substitute the particular vege (same goes for the scones!). Unlike other soups, the addition of bone broth, and spelt substitute for refined flour, make this meal incredibly filling (even for my 100kg rugby playing husband!). Using scones instead of bread rolls makes a nice change from the usual, and this recipe uses a sneaky way of getting in those extra veges! My little one loves this meal!
|1 whole||Onion, diced|
|4 cloves||Garlic, crushed|
|2 whole||Carrots, chopped|
|½ whole||Pumpkin, cubed|
|2 whole||Parsnips, chopped|
|½ whole||Chicken carcass|
|2 tsp||Curry powder|
- Soup: Place leftover chicken carcass (previously frozen from Sunday roasts for example) in crockpot first thing in the morning. Place on low for approx 6 hours. Throw in a bay leaf, a pinch of salt, and a dash of apple cider vinegar if you have any (this helps to extract the good minerals from the bones). let the stock simmer away and fill the house with a wonderful aroma!
- When the stock is nearly done, throw onion and garlic into a large saucepan, with some olive oil or ghee. Once browned, add the curry powder and remaining veges till they are slightly coated.
- Add the chicken stock to the saucepan. Bring to the boil and then let simmer for 40mins. Easy peasy! You won't believe the intense and delicious flavours that result from this simple meal (thanks to the bones broth)
- Scones: Combine all ingredients together in a bowl. Add more water until it gets to the point where you can knead it with no lumps.
- Form mixture into any size scone shape that tickles your fancy (be creative with the kids' ones!), and top with some fresh rosemary if you have any.
- Bake in over at 200c for 15mins (or until fork comes out clean). Delicious!