How To Make Leek & Broccoli Soup with Cheesy Scones
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 leeks, sliced
- 2 broccoli heads, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup grated cheddar cheese
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1/2 cup milk
Instructions
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In a large pot, sauté the leeks and garlic until softened.
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Add the broccoli, vegetable broth, and milk. Bring to a simmer and cook for 20 minutes.
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Meanwhile, preheat the oven to 425°F (220°C).
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In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until crumbly.
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Stir in the grated cheese and milk until a dough forms.
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Turn the dough out onto a floured surface and knead gently. Roll out to about 1 inch thick and cut into scones.
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Place the scones onto a baking sheet and bake for 12-15 minutes, or until golden brown.
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Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.
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Serve the soup with the cheesy scones on the side.
Nutrition
- Calories : 280kcal
- Total Fat : 11g
- Saturated Fat : 6g
- Cholesterol : 30mg
- Sodium : 800mg
- Total Carbohydrates : 33g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 12g
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