Name: Broccoli soup with cheesy savoury scones
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 Tbsp extra virgin olive oil; 2 leeks, thinly sliced; 2 stalks celery, thinly sliced; 1 brown onion, thinly sliced; 2 cloves garlic, crushed; 1 large broccoli, stalks and florets chopped, plus pan-fried broccoli slices, to serve; 1 litre vegetable stock; 1 cup flat-leaf parsley, plus extra finely chopped, to serve; 200ml crème fraîche; Sea-salt flakes and freshly ground black pepper, to season; Cheesy mustard scones; 2 cups self-raising flour, plus extra, to dust; 1 cup grated cheddar cheese, plus extra 1/2 cup; 1/2 tsp salt; 1/4 tsp mustard powder; 1 cup milk; 1 Tbsp seeded mustard

Broccoli soup with cheesy savoury scones

Serve, dunk, and enjoy!

broccoli soup with cheesy mustard scones surrounding it

Serves 6

Prep

20M

Cook

30M

Total

50M

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Broc-on with fluffy, savoury scones that are baking in the oven while your creamy, green soup simmers on the stovetop.

Broccoli soup is ideal for a cold night in!

Ingredients

1 Tbsp extra virgin olive oil

2 leeks, thinly sliced

2 stalks celery, thinly sliced

1 brown onion, thinly sliced

2 cloves garlic, crushed

1 large broccoli, stalks and florets chopped, plus pan-fried broccoli slices, to serve

1 litre vegetable stock

1 cup flat-leaf parsley, plus extra finely chopped, to serve

200ml crème fraîche

Sea-salt flakes and freshly ground black pepper, to season

Cheesy mustard scones

2 cups self-raising flour, plus extra, to dust

1 cup grated cheddar cheese, plus extra 1/2 cup

1/2 tsp salt

1/4 tsp mustard powder

1 cup milk

1 Tbsp seeded mustard

Method

Step 1

For Scones, preheat oven to 200°C/180°C fan-forced. Lightly grease a baking tray and dust with flour.

Step 2

Combine cheese, flour, salt and mustard powder in a large bowl. Mix milk and seeded mustard together in a small jug. Slowly add milk mixture and gently mix dough until just combined.

Step 3

Turn onto a floured bench. Gently bring dough together and press into a 4cm thick round. Using a floured knife, cut into 6 triangles. Put on the prepared tray and sprinkle over extra cheese. Bake scones for 20 minutes, or until they are golden. Wrap in a clean tea towel to keep warm.

Step 4

Meanwhile, heat oil in a large saucepan on medium heat. Add leek, celery and onion and cook, stirring occasionally, for 6 minutes, or until tender. Add garlic, cook for 2 minutes.

Step 5

Add broccoli and cook for 2 minutes. Add stock and bring to a simmer. Cook for 10 minutes, or until broccoli is tender. Remove from heat, set aside to cool slightly. Add flat-leaf parsley and half of the crème fraîche, and use a hand-stick blender to blend until smooth.

Step 6

Divide between bowls. Thin remaining crème fraîche with a little water, then drizzle over soup. Top with extra parsley, pan-fried broccoli and season. Serve with scones.