I recently shared these recipes with a friend, together they make the best winter meal *imaginable*. Easiest soup in the world. All hail Alison Holst (NZ cooking goddess), these 2 recipes come from her “Dollars and Sense” cookbook, which I highly recommend for easy, healthy, cheap and tasty food.
4 cups (1 litre) water
4 tsp instant [chicken] stock powder (I’m vegetarian, so didn’t use chicken, I used 2 x squares of “Massel” brand stock)
1 tsp sugar
1 tsp butter (we used oil, so whatever)
1/4 cup small pasta or 1/2 cup large pasta
1 onion, chopped
1 stick celery, chopped (I usually use a bit of cabbage instead)
1 carrot, grated
1 potato, grated (I use 2)
1 tbsp chopped parsley (optional)
(I also added a grated choko… when it comes to the veges, just put in whatever you have. Oh, and I also added a can of lentils, nom!)
Measure water into a pot and bring to the boil. Add instant stock, sugar, butter/oil. When it’s boiling, add the pasta (macaroni, alphabet pasta, flat ribbon noodles, whatever). Stir until all the noodles are separate, and the water boiling again, then prepare and add each vegetable in the order given.
The soup should be ready to eat as soon as the pasta is cooked, about 7-12 minutes. (at this point, I taste, and usually add a bit of salt to taste). Also sometimes you need to add a bit more water – depends on the consistency you want, I think it’s nice a bit brothy.
2 cups self-raising flour (or 2 cups standard flour and about 3 tsp baking powder)
1/4 tsp salt
2 tsp sugar, optional
25g butter, melted (I’ve also made this with margarine, and they’re just as awesome)
1/2 cup milk
1/4-1/2 cup water
Sift flour, salt and sugar into a mixing bowl. Heat the butter until it melts, and tip all the milk and the smaller amount of water all at once into the flour.
Mix with a knife or spatula until blended, adding extra water if needed to make a soft dough, then, without over mixing, turn it out onto a floured bench, and roll out lightly, about 22cm square. Cut into 9 rough squares, place about 1cm apart on an oven tray, and bake at 220C in the middle of the over for about 10 minutes, until the tops and bottoms of the scones are lightly browned.