Pea & broccoli soup with chive scones

Instructions

1. 1

   Preheat the oven to 200ºC, gas mark 6. For the scones, put the flour, salt and mustard powder in a mixing bowl. Add the Flora product and work into a crumb consistency with your fingers. Stir in the chives, make a well in the centre and add the almond drink.

2. 2

   Use a knife to roughly bring together the dough. Knead briefly and lightly, then pat out on a surface to about 2cm thick. Cut out rounds using a 6cm cutter (make 8, re-rolling any extra dough). Put on a lightly floured baking tray. Brush the tops with a little almond drink; bake for 18-20 minutes until golden on top. Set aside to cool.

3. 3

   Meanwhile, for the soup, heat the Flora in a large pan over a medium heat. Fry the onion for 2-3 minutes until soft, then add the garlic and fry for 2-3 minutes more. Add the broccoli and cook for 2-3 minutes, then add the stock and simmer for 3-4 minutes. Add the peas and almond drink, return to the boil and cook for a final 3-4 minutes until the broccoli is soft. Set aside off the heat.

4. 4

   Add the lemon juice, season and blend. Scatter with more chopped chives and serve with the scones spread with extra Flora.