Leek & Broccoli Soup with Cheesy Scones Recipe

Introduction

This comforting leek and broccoli soup paired with cheesy scones makes a perfect light lunch or cozy dinner. The soup is creamy and packed with fresh vegetables, while the scones add a savory, cheesy touch that’s simply irresistible.

Ingredients

• 375g leeks, thinly sliced
• 400g potatoes, peeled and cut into medium chunks
• 2 garlic cloves, chopped
• 2 tsp vegetable bouillon powder
• 340g broccoli, roughly chopped
• 250ml milk (for soup)
• 165g plain wholemeal flour
• 1 tsp baking powder
• 20g parmesan or vegetarian alternative, finely grated
• 1 tsp mustard powder
• 100ml milk (for scones)
• ½ tbsp olive oil
• 65g soft goat’s cheese
• 4 tomatoes, sliced, to serve

Instructions

1. Step 1: Place the leeks, potatoes, and garlic into a large pan with the vegetable bouillon powder. Pour over 800ml boiling water, stir well, then cover and simmer for 15 minutes.
2. Step 2: Add the broccoli to the pan, cover again, and cook for 5 more minutes until just tender. Use a hand blender to blitz the soup until smooth. Pour in 250ml milk and blend again. Add a little stock if the soup is too thick.
3. Step 3: Preheat the oven to 220°C (200°C fan) or gas mark 7, and line a baking tray with baking parchment.
4. Step 4: In a bowl, combine the flour, baking powder, all but 1 tablespoon of the parmesan, and mustard powder. Gradually add 100ml milk and olive oil, stirring with a knife until the mixture forms a dough.
5. Step 5: Shape the dough into a log roughly 16cm long and 6cm wide. Press the remaining parmesan on top. Cut the log in half lengthwise, then cut each half into two wedges, creating four scones. Arrange them on the baking tray.
6. Step 6: Bake the scones for 10–12 minutes until golden and risen.
7. Step 7: For serving, halve the scones and top two of them with half the goat’s cheese and half the sliced tomatoes. Ladle soup into bowls and serve with the cheesy scones.

Tips & Variations

• If you prefer a richer soup, substitute some or all of the stock water with vegetable stock.
• Try swapping goat’s cheese for cream cheese or feta for a different flavor on the scones.
• Add a pinch of chili flakes to the soup for a subtle heat.
• For a gluten-free option, use gluten-free flour and baking powder in the scones.

Storage

Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep the scones covered at room temperature for up to three days or freeze for longer storage. Reheat scones in a warm oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different vegetable instead of broccoli?

Yes, cauliflower or kale work well as alternatives, offering slightly different textures and flavors while maintaining the soup’s creamy consistency.

Are these scones suitable for vegetarians?

Yes, the recipe uses vegetarian-friendly cheese options, but be sure to check the labels on the bouillon powder and cheese to confirm they meet your dietary preferences.

Leek & Broccoli Soup with Cheesy Scones Recipe

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★★★★★

4.9 from 73 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A comforting and nutritious meal featuring a creamy leek and broccoli soup paired with warm, cheesy wholemeal scones. This recipe combines fresh vegetables simmered to perfection with savory scones topped with parmesan and goat’s cheese, making it ideal for a hearty lunch or light dinner.

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Ingredients

Scale 1x2x3x

For the Soup

• 375g leeks, thinly sliced
• 400g potatoes, peeled and cut into medium chunks
• 2 garlic cloves, chopped
• 2 tsp vegetable bouillon powder
• 340g broccoli, roughly chopped
• 250ml milk

For the Cheesy Scones

• 165g plain wholemeal flour
• 1 tsp baking powder
• 20g parmesan or vegetarian alternative, finely grated
• 1 tsp mustard powder
• 100ml milk
• ½ tbsp olive oil
• 65g soft goat’s cheese
• 4 tomatoes, sliced, to serve

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Instructions

1. Prepare the soup base: Tip the sliced leeks, potatoes, and chopped garlic into a large pan with the vegetable bouillon powder. Pour over 800ml boiling water, stir well, then cover and simmer for 15 minutes to soften the vegetables.
2. Cook the broccoli: Add the roughly chopped broccoli to the pan, cover again, and cook for an additional 5 minutes until the broccoli is just tender.
3. Blend the soup: Use a hand blender to blitz the soup until smooth. Pour in 250ml milk and blend again for a creamy consistency. Adjust the thickness by adding a little vegetable stock if needed.
4. Preheat oven and prepare baking tray: Heat the oven to 220°C (200°C fan)/gas mark 7 and line a baking tray with baking parchment.
5. Make the scone dough: In a bowl, combine the flour, baking powder, all but 1 tbsp of the parmesan, and mustard powder. Gradually add 100ml milk and ½ tbsp olive oil, stirring with a cutlery knife until the mixture forms a dough.
6. Shape and cut the scones: Shape the dough into a log about 16cm long and 6cm wide. Press the remaining parmesan on top. Cut the log in half lengthwise, then cut each half into two wedges to yield four scones.
7. Bake the scones: Arrange the scones on the prepared tray and bake for 10-12 minutes until golden and cooked through.
8. Serve with toppings: For serving, halve two scones and top with half the goat’s cheese and sliced tomato. Ladle the steamed soup into bowls and serve alongside the scones.
9. Storage tips: Reserve the remaining two scones and leftover soup for up to three days, keeping both covered and chilled.

Notes

• The soup can be adjusted for thickness by adding extra vegetable stock if too thick after blending.
• For a vegetarian alternative to parmesan, use a suitable vegetarian hard cheese.
• Wholemeal flour adds fiber and nutrients for a healthier scone.
• To keep scones fresh, store in an airtight container for up to three days.
• This recipe is suitable for a filling lunch or light dinner and is easy to prep ahead.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup & Scones
• Method: Baking and Stovetop
• Cuisine: British

Keywords: leek soup, broccoli soup, cheesy scones, wholemeal scones, vegetable soup, vegetarian meal, comfort food