Everyone’s kitchen from home #3 – Carrot and coriander soup and Scones

#Download recipe below

Another week, another cooking session from home!

Over the past few months, in 2020, we have been cooking outside in the garden using the barbeque. Well this week we are very happy to cook in a cosy environment! A warm meal was needed! As usual, thank you so much for sharing your creations.

Carrot and coriander soup


Carrot and coriander soup x2  – Cost per serving £0.50 (Lidl)


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp ground coriander
  • 1 potato, chopped
  • 450g carrots, peeled and chopped
  • 1.2l vegetable or chicken stock
  • handful coriander (about ½ a supermarket packet)


  • Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
  • Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
  • Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
  • Cover and cook for 20 mins until the carrots are tender.
  • Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Scone (6-8) – Total cost £0.8 (Lidl) 


  • 200g Plain flour
  • 4 tsp baking powder
  • 1 tbsp sugar
  • 50g butter
  • 150ml milk
  • flour, for dusting
  • milk, for brushing


  • Pre-heat the oven at 200C.
  • Dust a large baking tray with flour.
  • Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  • Stir the sugar into the bowl.
  • Add the butter and using a fork, blend everything together until the mixture resembles fine breadcrumbs. 
  • Pour most of the milk into the bowl and stir to form a soft slightly sticky dough. If this does not happen easily add the remaining milk.
  • Gather together the dough to form a soft, slightly sticky, mass.
  • Lightly dust the work top with flour, place the dough in the middle and lightly dust the top with flour.
  • Gently flatten the dough with your hands to 3cm/1¼” thick.
  • Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
  • Gather the off-cuts into a ball of dough, gently flatten and cut out further circles.
  • Brush the top of the scones with some milk.
  • Lift the dough circles onto the prepared baking tray.
  • Bake for 12-15 minutes until golden brown.
  • Transfer the scones to a wire rack to cool.

Credit photo: Marta, Fiona M, Fiona G, Urszula, & Duncan!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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