Recipe: Rocket and Courgette Soup with Cheesey Toast

Ingredients - serves 4



1 medium onion, finely chopped

2 tsp olive oil

1 medium potato, peeled and finely chopped

4 courgettes, finely chopped

100g rocket, roughly chopped (approximately 2 handfuls)

850ml vegetable stock

8 thin slices of bread

150g soft goat's cheese

salt and pepper to season



Method -





Cook the onion in the olive oil for 5 to 10 minutes until soft.



Add the potato and cook for a further 5 minutes.



Then add the courgettes, rocket, vegetable stock and season with salt and pepper.



Bring to a boil and then simmer for 5 minutes, until the courgettes have softened.



Blend the soup until smooth.



Return to the pan, add more seasoning if required and keep warm.



Toast the slices of bread on both sides.



Spread one side with the goats cheese and return to the grill to melt.



Serve with the soup.