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Chickpea & Spinach Soup served with Basil Scones

A warm hearty and healthy soup; delicious and warming for those cold wintery days! Serve this soup with these savory scones, they make a perfect accompaniment to soup!

You will need:

For the soup:

Lamb Brand Chickpeas 400g

Fiamma Diced Tomatoes 2 x 400g

Spinach, 500g, stalks removed

Cloves Garlic 2, crushed

Fresh Rosemary 2 springs

Stalk Celery 1, chopped

Vegetable Stock 1ltr

Olive Oil 1 tsp

Onion ½, chopped

Carrot ½, chopped


For the Scones:

Lamb Brand Self-raising Flour 250g

Lamb Brand Black Pepper 2 tsp

Milk 250ml

Butter 15g

Fresh Basil 4 tbsp shredded

All you have to do is:

For the soup:

1. Place onion, carrot, celery and garlic into a food processor and process to make a puree.

2. Place vegetable mixture and oil in a saucepan over a medium heat and cook for 5 minutes. Add chickpeas, rosemary, stock and tomatoes and bring to the boil. Reduce heat and simmer for 30 minutes. Add spinach and serve immediately.

For the scones:

1. Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs.

2. With machine running, add basil, black pepper and milk and process until smooth dough forms. Place dough on a lightly floured surface and using the palm of your hand, press out to 3cm, then using a 5cm in cutter, cut out rounds. Place scones in a nonstick 20cm cake tin and bake for 15 minutes or until golden.