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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the scones: Arrange the scones on the prepared tray and bake for 10-12 minutes until golden and cooked through.
- 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.
- 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
