Cabbage & Tomato Soup

Step 1

Preheat the oven to 230*C/450*F/ gas mark 7. Line a baking tray with baking paper. Set aside.

Step 2

Whisk together the soda, baking powder, salt, pepper and flour. Drop in the butter, cut into bits and then cut it in until the mixture resembles coarse bread crumbs. Stir in the cheese and chives. Whisk together the sour cream and buttermilk. Add all at once to the dry ingredients, and stir together just until mixed.

Step 3

Drop into 7 equal mounds on the baking sheet. Sprinkle the additional cheese over top of each dividing it equally.

Step 4

Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and they test done. A toothpick inserted in the centre of one should come out clean and the bottoms should be golden brown.

Step 5

Have all of your ingredients ready before you begin. Heat the oil and butter in a large heavy bottomed saucepan. Add the spices along with the chopped onion. Cook over low heat until the onions have softened and everything is really fragrant. Add the sliced cabbage and stir all well together to coat the cabbage. Season with 1/2 tsp salt and some ground black pepper. Add the tin of tomatoes and the stock. Bring to the boil, then reduce to a simmer. Simmer for 35 to 40 minutes until the cabbage is tender and flavours have melded. Taste and adjust seasoning as required. Serve ladled into heated bowls.