CauliLeeky Soup & Savoury Scones
Knife, grater, chopping bard, blender, frying pan, saucepan, muffin tin with 12 papers
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
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.
For the Soup
Half a cauliflower
1 pint/ 500ml veg stock
2 bay leaves
1 tsp butter/ olive oil
For the greens
4 stems of Broccoli
1 handful of leafy greens
50g pumkin seeds
For the scones
2 cups chickpea flour (aka. gram flour) Or plain flour
2 medium eggs
1 tsp bicarb. of soda
100 g butter
2 cloves of garlic (crushed)
1/2 tsp pepper
1/2 cup water