Rocket & courgette soup with goat’s cheese croutons
By Good Food
This seasonal soup is packed full of goodness, and every spoonful will bring you a taste of spring
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Prep:15 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 233
-
fat 9g
-
saturates 4g
-
carbs 28g
-
sugars 7g
-
fibre 4g
-
protein 12g
-
salt 1.36g
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
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.
