Leek & broccoli soup with cheesy scones

• leeks↗375g g

  thinly sliced

• potatoes↗400g g

  peeled and cut into medium chunks

• garlic cloves↗2

  chopped

• vegetable bouillon powder↗2 tsp tsp
• broccoli↗340g g

  roughly chopped

• milk↗250ml ml
• plain wholemeal flour↗165g g
• baking powder↗1 tsp tsp
• parmesan↗20g g

  or vegetarian alternative, finely grated

• mustard powder1 tsp tsp
• milk↗100ml ml
• olive oil↗½ tbsp tbsp
• goat's cheese↗65g soft g

  soft

• tomatoes↗4

  sliced, to serve

Step-by-step instructions

1. 1

   Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.

2. 2

   Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.

3. 3

   To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge‑like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.

4. 4

   If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat’s cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.