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



  • 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


  • 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.