Pea and Courgette Soup with Feta and Dill Scones

A deliciously comforting bowl of vibrant spring soup, served with warm scones for dipping. This would also make a lovely light lunch on its own.

FOR THE SOUP

 2tbsp extra virgin olive oil, plus extra to drizzle

 1 bunch spring onions, trimmed and chopped

 2 garlic cloves, sliced

 2 courgettes, trimmed and roughly chopped

 300g floury potatoes, peeled and roughly chopped

 1 litre vegetable stock

 400g frozen peas

 Large handful dill, roughly chopped, plus extra sprigs to garnish

FOR THE SCONES

 450g self-raising flour, plus extra to dust

 1tsp baking powder

 100g unsalted butter, chilled and cubed

 10g dill, finely chopped  150g feta, crumbled, plus extra to garnish

 1 large egg

 200ml whole milk 1

For the soup, heat the oil in a large pan over medium heat and cook the spring onions and garlic for 5min, until lightly golden. Add the courgettes and cook for 5min, until just starting to colour. Stir in the potatoes, stock and some seasoning. Bring to the boil, then reduce heat and simmer for 15min, or until the potatoes are just tender. Add the peas and simmer for 5min. Remove from heat.

Stir in the dill, then carefully blend (in batches, if needed) until smooth. Return to the empty pan and check seasoning. Set aside.

For the scones, preheat oven to 200°C (180°C fan) mark 6 and put in a large baking sheet to heat up. In a large bowl, whisk the flour, baking powder and 1tsp fine salt until combined. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Briefly mix in the dill and 100g feta.

4 In a small jug, whisk the egg and milk, until combined. Make a well in the centre of the dry ingredients and pour in most of the egg mixture (reserving 2tbsp). Using a cutlery knife, gently mix, until the dough comes together. Knead briefly in the bowl to make a soft, but not sticky, dough.

5 Lightly flour a work surface, tip out the dough and pat out to a rough circle, about 2.5cm thick. Cut into 8 equal triangles and arrange on a sheet of baking parchment, spacing apart. Brush reserved milk mixture over the tops of the scones and sprinkle over remaining 50g feta.

6 Transfer scones (on parchment) to the preheated baking sheet and cook for 18-20min, or until risen and lightly golden.

7 To serve, reheat soup until piping hot. Divide between 8 bowls, garnish with feta, a drizzle of oil and dill. Serve with the warm scones. PER SERVING 527cals, 17g protein, 23g fat (12g saturates), 59g carbs (6g total sugars), 7g fibre GET AHEAD Make soup to end of step 2 up to 2 days ahead. Cool, cover and chill. Make scones up to 3hr ahead. To serve, complete recipe, reheating scones in an oven preheated to 160°C (140°C fan) mark 3 for 5min.