Leek broccoli soup with cheesy scones
Ingredients
- 375g leeks thinly sliced
- 400g potatoes peeled and cut into medium chunks
- 2 garlic cloves chopped
- 2 tsp vegetable bouillon powder
- 340g broccoli roughly chopped
- 250ml milk
- 165g plain wholemeal flour
- 1 tsp baking powder
- 20g parmesan or vegetarian alternative, finely grated
- 1 tsp mustard powder
- 100ml milk
- ½ tbsp olive oil
- 65g soft goat's cheese
- 4 tomatoes sliced, to serve
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