- 1 onion, finely diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp olive oil or knob of butter
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium potato, finely diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 courgette, grated or chopped
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 100g rocket, roughly chopped
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 850ml vegetable stock
- 8 thin slices baguette
- 150g pack soft goat's cheese
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.