Friday, 7 May 2010
Recipe: Rocket and Courgette Soup with Cheesey Toast
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
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.