CauliLeeky Soup & Savoury Scones

1 hr

4 Servings

Equipment

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

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