CauliLeeky Soup & Savoury Scones

1 hr

4 Servings

Equipment

Knife, grater, chopping bard, blender, frying pan, saucepan, muffin tin with 12 papers

Steps

Soup: 

  • 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

Scones:

  • 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.

Ingredients

For the Soup

3 leeks

Half a cauliflower

1 pint/ 500ml veg stock

2 bay leaves

1 tsp butter/ olive oil

For the greens

4 stems of Broccoli

2 courgettes

1 handful of leafy greens

50g pumkin seeds

For the scones

2 cups chickpea flour (aka. gram flour) Or plain flour

2 medium eggs

2 courgettes

1 tsp bicarb. of soda

100 g butter

2 cloves of garlic (crushed)

1/2 tsp pepper

1/2 cup water

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