- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 233
- Fat Content: 9g
- Saturated Fat Content: 4g
- Carbohydrate Content: 28g
- Sugar Content: 7g
- Fiber Content: 4g
- Protein Content: 12g
- Sodium Content: 1.36g
Rocket & courgette soup with goat’s cheese croutons
Ingredients
- onion - 1 onion, finely diced
- olive-oil - 1 tsp olive oil or knob of butter
- potato - 1 medium potato, finely diced
- courgette - 4 courgettes, grated or chopped
- rocket - 100g rocket, roughly chopped
- vegetable-stock - 850ml vegetable stock
- baguette - 8 thin slices baguettes
- goat's-cheese - 150g pack soft goat's cheese
Instructions
- 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.
- 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.
Summer soup recipe for 4 people, takes only 25 mins; recipe has onion, olive oil, potato, courgette, rocket, vegetable stock, baguette and goat’s cheese.
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