This seasonal soup is packed full of goodness, and every spoonful will bring you a taste of spring
Ingredients
- 1 onion, finely diced
- 1 tsp olive oil or knob of butter
- 1 medium potato, finely diced
- 4 courgettes, grated or chopped
- 100g rocket, roughly chopped
- 850ml vegetable stock
- 8 thin slices baguettes
- 150g pack soft goat's cheese
Method
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Cook the onion gently in the olive oil or butter for 5-10 mins, until soft. Add the potato and cook for 5 mins, then add the courgettes, rocket, stock and plenty of seasoning. Bring to a simmer and cook for 5 mins, until the courgettes feel soft. Whizz the soup in a blender, or use a hand blender, until smooth. Return to the pan and keep warm.
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Toast the baguette slices, spread each with a little goat’s cheese, then grill if you like, or serve as it is with the soup.