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Rocket & courgette soup with goat's cheese croutons

Rocket & courgette soup with goat's cheese croutons

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Rating: 3 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This seasonal soup is packed full of goodness, and every spoonful will bring you a taste of spring

  • Freezable (Can be frozen without croutons)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal233
fat9g
saturates4g
carbs28g
sugars7g
fibre4g
protein12g
low insalt1.36g
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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

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, May 2010

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Overall rating

Rating: 3 out of 5.14 ratings

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