Broccoli Soup with Cheese Scones

A creamy blended broccoli soup served with freshly baked, golden cheddar cheese scones.

Baking Vegetarian Soup Comfort Food Quick

Estimated Nutrition

Calories

2185.4

kcal / serving

2185.4 kcal total

Carbs

145.8g

per serving

145.8 g total

Fat

152.1g

per serving

152.1 g total

Protein

64.2g

per serving

64.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Rising Flour

Dairy

Double Cream

100

Butter

diced

piece

Egg

free-range

Milk

Cheddar

mature, grated

Liquids

300

Chicken Stock

NutsSeeds

piece

Garlic

clove, chopped

tbsp

Chive

fresh, chopped

Salt

to taste

Black Pepper

freshly ground

OilsFats

tbsp

Extra Virgin Olive Oil

to serve

Vegetables

head

Broccoli

broken into florets

Method

Blend the soup with a hand blender until smooth.

Serve soup drizzled with oil alongside a warm scone.

Top with cheddar and bake for ten minutes until golden.

Shape dough into rounds with floured hands and place on a baking sheet.

Gradually add milk while blending until a soft dough forms.

Preheat the oven to 200°C.

Simmer soup ingredients except oil in a saucepan for ten minutes until broccoli is soft.

Add the egg, salt, and pepper to the processor and blend.

Pulse butter and flour in a food processor to form fine breadcrumbs.