Creamy Leek and Broccoli Soup with Parmesan Scones

Name: Creamy Leek and Broccoli Soup with Parmesan Scones
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 375 g leeks, thinly sliced; 400 g potatoes, peeled and cut into chunks; 340 g broccoli, roughly chopped; 2 clove garlic, chopped; 350 ml milk; 800 ml boiling water; 165 g plain wholemeal flour; 1 tsp baking powder; 20 g Parmesan or vegetarian alternative, finely grated; 1 tsp mustard powder; 2 tsp vegetable bouillon powder; 0.5 tbsp olive oil; 65 g soft goat's cheese; 4 tomatoes, sliced

This creamy leek and broccoli soup is smooth, comforting, and packed with mellow vegetable flavor. Serve it with warm Parmesan mustard scones topped with goat cheese and tomato for a satisfying homemade lunch or light dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

leeks, thinly sliced
375 g
potatoes, peeled and cut into chunks
400 g
broccoli, roughly chopped
340 g
garlic, chopped
2 clove
milk
350 ml
boiling water
800 ml
plain wholemeal flour
165 g
baking powder
1 tsp
Parmesan or vegetarian alternative, finely grated
20 g
mustard powder
1 tsp
vegetable bouillon powder
2 tsp
olive oil
0.5 tbsp
soft goat's cheese
65 g
tomatoes, sliced
4

Step-by-Step Instructions

Add the sliced leeks, potatoes, garlic, vegetable bouillon powder, and 800 ml boiling water to a large saucepan. Stir to dissolve the bouillon, cover, and simmer over medium-low heat for about 15 minutes, or until the potatoes are nearly tender.

Stir in the chopped broccoli, cover again, and cook for 5 minutes, until the broccoli is tender but still bright. Blend the soup until smooth with a hand blender, then blend in 250 ml milk. If the soup is thicker than you like, loosen it with a splash of hot water.

While the soup cooks, heat the oven to 220 C, or 200 C fan, and line a baking tray with parchment paper. In a bowl, mix the wholemeal flour, baking powder, mustard powder, and all but 1 tbsp of the grated Parmesan.

Add 100 ml milk and the olive oil to the flour mixture a little at a time, stirring with a knife or spoon until a soft dough forms. Shape the dough into a log about 16 cm long and 6 cm wide, press the reserved Parmesan over the top, then cut it lengthwise and across to make 4 wedge-shaped scones.