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Recipe

Floppy Broccoli Soup & Scones

25
Mins
Prep time
40
Mins
Cook time
4-6
Serves

Soups are one of our favourite Use It Up meals - so simple and easy to adapt. You can use any old floppy veg for this, and the scones are just a bonus if you have time!

Bread & Grains
Dairy
Vegetables
Vegetarian
Floppy Broccoli Soup & Scones

This floppy broccoli soup and scones is a comforting use it up recipe that turns any old floppy vegetables into a smooth, warming soup with cheese scones on the side. Instead of tossing those broccoli stems and florets, you can use them by simmering with potato, onions and herbs to create a delicious soup. It’s a perfect recipe for those chilly days as soups are one of the easiest and best ways to use it up. So, the next time your vegetable drawer needs a clear-out, you can reduce your food waste by giving this simple floppy broccoli soup and scones recipe a try!

Need

2 tbsp veg oil
2 onions, chopped
2 garlic cloves
1 celery stem, optional
Sprig herbs, tied with string (we used thyme)
1 potato, cut into chunks
2-3 cups floppy veg (we used broccoli)
1 litre stock (or salted water)
2 tsp mustard (optional)

For the Scones:
1 cup self-raising flour
2 tbsp cold butter, cubed
Handful grated cheese (we used blue cheese)
Salt and pepper to taste

How

  1. To make the soup, heat oil over medium heat. Cook onions until soft. Add garlic, celery, herbs, salt, pepper. Cook on low for 10 minutes.
  2. Stir in vegetables, then pour in stock. Simmer for 10 minutes, covered.
  3. When potato is soft, remove from heat. Remove herbs. Add mustard if using. Puree until smooth.
  4. To make the scones, heat oven to 220°C. Rub cheese and butter into flour until the mixture resembles breadcrumbs.
  5. Make a well in the centre, add milk. Mix with a butter knife until *just* combined. Bring dough together gently and place on floured surface. Pat to around 3cm thickness.
  6. Using a cookie cutter or cup, cut scones out and place onto a lightly floured oven tray. Combine leftover dough by gently pushing back together, then cut more scones.
  7. Bake for 15-18 minutes or until scones are risen and golden. Reheat soup and enjoy!
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