Leek & broccoli soup with cheesy scones - Good Food Middle East

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