Garlic & Cheese wedges with Vegetable soup

 Prep Time: 10mins
Cook Time: 1hour
Ready in: 11

Catherine Leyden joins us now to serve up some Cheese & Garlic Wedges with a quick Vegetable Soup.

Ingredients

  • For Wedges:
  • 225g/8oz Odlums Self Raising Flour50g/2oz Butter or MargarinePinch of Salt50g/2oz Grated Cheddar Cheese1 Clove of Garlic (crushed)150ml/¼pt milk
  • For Soup:
  • 1 x 500g Packet of "Ready to Cook" Vegetables (Casserole Mix)1 Large Potato (peeled and chopped)1425ml/2½pint Cold water2 Chicken Stock CubesPepper
Method

  1. For Wedges:
  2. Preheat oven to 200°C/400°F/Gas Lightly grease a flat baking sheet. Sieve flour and salt into a mixing bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Stir in the cheese and garlic. Pour in the milk, reserving a tablespoonful for glazing the wedges, gently mix until combined. Turn onto a floured surface and knead briefly and lightly. Press dough into a 1 inch thick round. Cut into 8 wedges. Place onto prepared tin and brush with reserved milk. Bake for about 10 minutes, or until light brown. Serve with soup
  3. For Soup:
  4. Put the vegetables and water into a saucepan. Crumble over the stock cubes. Bring to the boil, then simmer for about an hour until vegetables are soft. Liquidise and season to taste. Return to saucepan and heat through. Serve with the wedges
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