CAULIFLOWER, LEEKS AND GREENS SOUP
WITH GARLIC AND ZUCCHINI SCONES

This is the creamiest, softest, leek and cauliflower soup, adorned with sautéed greens, toasted seeds.

Accompanied by freshly baked savoury scones made with garlic, zucchini and chickpea flour. 

Benefits: This bowl provides us with an array of cruciferous vegetables. Vegetables in the cruciferous family such as broccoli, cabbage and cauliflower contain indole-3-carbinol, which naturally helps to balance hormones and supports liver detoxification. These veggies are also high in fiber, vitamin C, vitamin K and electrolytes that are important for blood pressure and heart health. The Scones provide our protein source and are gluten-free as they are made from chickpea/ gram flour.

Serves 4
Soup Ingredients:

3 leeks washed and cut into rounds

Half a cauliflower, broken into florets

1 pint/ 500ml veg stock

2 bay leaves

1 tsp butter/ olive oil

4 stems of Broccoli

2 zucchini

1 handful of leafy greens

 

Method:

  • Fry the leeks, butter and bay leaves gently on low heat for 10 minutes.

  • Add the cauliflower florets and the stock.

  • Cook for further 10 minutes, or until cauliflower is soft.

  • Remove bay leaves and blend the soup until smooth, adding a little more water if necessary.

  • While the soup is cooking, slice and sautée the zucchini and broccoli in a little oil for 5 minutes.

  • Steam a handful of leafy greens at the same time.

  • Toast a handful of pumpkin seeds in a dry pan for 1 minute.

  • Spoon soup into a bowl and arrange veg and seeds on top. 

  • Adjust seasoning if necessary

Zucchini and Garlic Savoury Scones Ingredients

Makes 12

 

2 cups chickpea flour (aka. gram flour)

2 medium eggs

1tsp bicarb. of soda

100 g butter

2 cloves of garlic (crushed)

1/2 tsp pepper

1/2 cup water

2 zucchini

Method:

  • Grate the zucchini and use a clean tea bowl or cloth, to squeeze out excess liquid.

  • Place flour, bicarb, and pepper in a mixing bowl.

  • Rub butter and flour mixture with fingertips, until breadcrumb texture forms.

  • Mix the eggs with the water and stir into the scone mix. 

  • Add the zucchini and crushed garlic to combine.

  • Spoon mixture into 12 muffin cases, until approx. 3/4 full.

  • Cook in medium shelf for 20 minutes at 180 Deg C

  • Allow to cool slightly, before dipping them into your heavenly soup.

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