Leek & broccoli soup with cheesy scones

Broccoli helps support good gut health and digestion.

SERVES 4 (2 people over 2 days) PREP 20 mins COOK 30 mins EASY V ❄

375g leeks, thinly sliced 400g potatoes, peeled and

cut into medium chunks 2 garlic cloves, chopped

2 tsp veg bouillon powder 340g broccoli, roughly chopped 250ml milk

For the cheese scones 165g plain wholemeal flour

1 tsp baking powder

20g parmesan or vegetarian

alternative, finely grated

1 tsp mustard powder 100ml milk

1/2 tbsp olive oil

65g soft goat’s cheese 4 tomatoes, sliced, to serve

1 Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.

2 Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick. 3 To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife, until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.

4 Reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat’s cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

GOOD TO KNOW healthy • low fat • low cal •

vit c • fibre • 2 of 5-a-day

PER SERVING 411 kcals • fat 11g • saturates 5g •

carbs 54g • sugars 9g • fibre 10g • protein 20g

• salt 0.8g