It’s been getting quite chilly lately. The temps are in the 50’s even at midday. When we got up this morning, we actually had to put the heat on. One good thing is it’s perfect soup weather. I made a vegetable soup and threw in some chickpeas as well to bulk it up a bit. It was a mixture of celery, carrots, tomatoes, onions, zucchini, and kale.
To go with the soup, I tried out the Onion-Rye Scone recipe from Vegetarian Soups For All Season by Nava Atlas. The scones were great and I really like the onions and poppy seeds on top. It was neat to make a non-dessert type scone. It’s an easy recipe and since I used my scone pan, I just cut the dough into eight pieces, and pressed it into the pan. In case you’re wondering why the rye scones aren’t that dark in color, it’s because I only had white rye flour on hand (from King Arthur Flour).
I hope everyone has a lovely weekend 😀